This amazing Dairy & Gluten free recipe by Head Pastry Chef, Aiko Uchigoshi, from Miku Toronto is a must for your next dinner party. It may be getting colder outside, but this little bowl of deliciousness instantly transports me to a tropical island; which is somewhere I wish I were right now. Anyone else not enjoying seeing summer in the rear-view mirror?
The sweet and creamy banana perfectly compliments the tartness of the passion fruit. I am making it again as an alternative to pumpkin pie this Thanksgiving, where it is the first time I am in charge of dessert so it’s kinda a big deal.
Banana-Passion Fruit Soy Milk Panna Cotta (6 servings)
* Dairy-free & Gluten-free
- 2 Ripe Bananas
- ¼ Cup of Sugar
- 1 Tablespoon of Water
- Peel Bananas and slice into 1/2 inch slices
- Combine the sugar and water in a saucepan on medium heat and cook
- Once the sugar water has turned into a golden-brown colour, add the sliced bananas and cook on low heat until it becomes a paste.
- Let cool completely and distribute into 6 ramekins
Passion Fruit Soy Milk Panna Cotta
- 1 ¼ Cups of Soy Milk
- 3 ½ Tablespoons of sugar
- 2 gelatin sheet s OR 1 ¼ Teaspoons of gelatin mixed with 2.5 Tablespoons of warm water
- ¼ Cup of passion fruit puree* OR 100% passion fruit juice
- A couple drops of vanilla extract
* If using fresh passion fruit puree —cut passion fruit in half and scoop out the inside and use a strainer to take out the seeds
- Soak gelatin sheet in a bowl of cold water for 5 to 10 min. Once soft, lift sheets from the cold water and set aside in a separate bowl.
- Combine soy milk and sugar in a pot on medium heat and bring to a boil. Remove from heat and add the soft gelatin. Stir until it completely melts.
- Add the passion fruit puree/juice and vanilla extract. Mix well and let cool afterwards.
- Pour mixture into 6 ramekins that have the Banana paste inside
- Refrigerate for 5 hours to allow the panna cotta to set before serving.
*Once the panna cotta is set, make the swiss meringue
- 2 Large Egg Whites
- ⅓ Cup of Sugar
- Set up a water bath, or a bowl on top of a pot of steaming water – not boiling.
- Lightly whisk the egg whites and sugar in the bowl to dissolve the sugar.
- Once the sugar is dissolved, use an electric mixer and whip until stiff peaks form.
- Finally, pipe the swiss meringue on top of the panna cotta and torch it. (this is kinda my favourite part)