Your eyes aren’t playing tricks on you. You’ve read that title right, and it’s everything you’d hope for and more. We’re celebrating National Cachaca Day in a very special way, and I’m so excited to bring you a dessert that I’m extremely fond of. With the pairing of white chocolate and passionfruit, I knew Cachaca would work wonders here. Now this takes little effort on your part, but you must be patient as you let the gelatin set so that you can add another layer. I’m sure if you’ve never enjoyed panna cotta before, this may change your mind!
When it comes to summer, I definitely get a passionfruit craze. I even enjoy eating those hard seeds, although it can sound as if you are breaking a tooth. So I was trying to think of some different pairings with passionfruit, and whenever I’m stuck, I refer to the handy ‘The Flavor Bible’ book. Needless to say, white chocolate and passionfruit was a match, and I have this book to thank for this masterpiece here.
Now as I mentioned, this does take a bit of time to come together. It is not at all difficult, it just involves a bit of patience to let the gelatin set. I don’t know why, but I’m always intimidated when working with gelatin. It feels as if it’s a science, and unforgiving much like you would find in baking if you get the measurements wrong. This is still very much the case, but after a bit of trial and error, I think I landed the right ratio to get you a soft, creamy product.
The close up in the photo will show you 3 different layers, but you definitely don’t have to use all three. You can skip the 2nd layer and just increase the amount for the top layer if you’re in a mad hurry for panna cotta. That’s pretty much all I’ll say about the matter, because I’m sure you’ll want to get to the recipe and start mixing!
White Chocolate and Passionfruit Cachaca Panna Cotta
If you weren't a fan of panna cotta, this may change your mind. A velvet and fresh dessert combining White Chocolate, fresh passionfruit and Cachaca!
Difficulty: Intermediate
Ingredients
Part 1 - White Chocolate Base
- 1.5 cups 35% Cream
- 1/2 cup 2% Milk
- 150 g White Chocolate
- 1 tsp Granulated Sugar
- 1/2 tbsp Unflavoured Gelatin
- 2 tbsp Cold Water
- 1/4 tsp Vanilla Extract
- 2 oz Cachaca
- 1 pinch Salt optional
Part 2 - Passionfruit First Base
- 1/2 cup 2% Milk
- 1/8 cup 35% Cream
- 1/4 cup Passionfruit Juice
- 1.25 tsp Unflavoured Gelatin
- 4 tbsp Granulated Sugar
- 2 oz Cachaca
- 1/2 tbsp Freshly Squeezed Lemon Juice
Part 3 - Passionfruit Top
- 4 Passionfruit Cut in half - Using seeds and juices
- 1/4 cup Passionfruit Juice
- 1/4 cup Pineapple Juice
- 3 tbsp Sugar
- 2 oz Cachaca
- 1.25 tsp Unflavoured Gelatin
- 1/2 tbsp Freshly Squeezed Lemon Juice
Instructions
The following is broken down into 3 parts. You can easily omit the 2nd layer and have more of the top layer if you prefer. This is very simple to throw together, it just requires a touch of patience.
Part 1 - White Chocolate Base
In a separate small bowl, combine cold water and gelatin and allow this to sit for approximately 5 minutes.
Meanwhile, fill a medium saucer with a cup of water. Bring this to a boil and in a heat proof bowl, place it over top of the bubbling water and melt the chocolate. Add milk, cream, extract, sugar and optional salt. Once it's warm and starts to bubble, take it away from the sauce pan and allow this to cool for 3 minutes before adding the cachaca.
Pour the gelatin mixture into the warm milk mixture and give it a quick whisk. The White Chocolate Base is done and now you can pour it into your ideal containers and leave it in the fridge for at least 1 hour.
Part 2 - Passionfruit First Base
Once it hits the 45 minute mark, head back to the kitchen for round 2. This is a transition layer that I find beautifully pairs the milk and citrus together.
In a separate small bowl, combine passionfruit juice and gelatin and allow this to sit for approximately 5 minutes.
In a medium saucer, gently warm the milk, cream, sugar and lemon juice. Do not bring this to a boil. Once warm, take it off the stove and let this sit for 2 minutes before pouring in the Cachaca.
Mix the gelatin into the warmed milk and give this a quick whisk. Pour this over top of the chilled White Chocolate Layer and let this cool in the fridge for approximately 45 minutes.
Part 3 - Passionfruit Top
In a small saucer, combine gelatin with passionfruit and pineapple juice and let this sit for 5 minutes (do not put this on the stove yet)
Bring to the stove at medium heat and pour sugar, the fresh passionfruit (insides included), and fresh lemon juice. Do not let this get to boiling point, but just before. Let this cool for 2 minutes before adding the cachaca. Pour this over top of the cooled panna cotta and let this sit in the fridge for an additional 45 minutes.
Recipe Notes
- I put these into large cups, as you can see in the photos. In truth, I wish I made smaller portions. It's just much easier to eat and than you have the right balance of passionfruit jelly and White Chocolate.
- You may have noticed I use different percentages of milk. I didn't want this to be as rich, and keep things closer to a lighter style. I cut that with a touch of 2%, but that's just by preference.
