Recipes by Janet Taylor McCracken
- Cook Time
- Prep Time
- 1 tsp. unflavored gelatin
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 oz. white chocolate, chopped, plus more to shave for garnish
- 2 tbsp. plus 1 1/2 tsp. sugar
- 1/4 tsp. pure vanilla extract
- 1/4 cup passion-fruit juice or 2 tbsp. frozen passion-fruit concentrate, thawed
1. In a small dish, sprinkle the gelatin on top of 2 tbsp. cold water. Let stand until the gelatin softens, about 10 minutes. Coat 2 small (4 oz.) ramekins or bowls with cooking spray.
2. In a small saucepan, heat the cream, milk, chopped chocolate and 1 tbsp. sugar over medium, stirring often, until the chocolate melts, 3 to 4 minutes. Remove from the heat, add the gelatin mixture and stir until the gelatin dissolves, 1 to 2 minutes. Stir in the vanilla and divide between the ramekins. Cover and refrigerate until set, at least 4 hours and up to 2 days.
3. In a small saucepan, cook the passion-fruit juice with the remaining 1 tbsp. plus 1 1/2 tsp. sugar over medium-high until reduced to 2 tbsp., 1 to 3 minutes. Let cool. (If using frozen concentrate, stir the concentrate and remaining sugar in a small bowl until the sugar dissolves.) Invert the panna cotta onto plates. Spoon the passion-fruit sauce alongside. Top with shaved chocolate.