Banana-Passion Fruit Soy Milk Panna Cotta Recipe

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

Filling (Base)

Ingredients:

• 2 Ripe Bananas
• ¼ Cup of Sugar
• 1 Tablespoon of Water

Instructions:

1. Peel Bananas and slice into 1/2 inch slices
2. Combine the sugar and water in a saucepan on medium heat and cook
3. 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.
4. Let cool completely and distribute into 6 ramekins

Passion Fruit Soy Milk Panna Cotta

Ingredients:                                     

• 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

Instructions:

1. 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.
2. 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.
3. Add the passion fruit puree/juice and vanilla extract. Mix well and let cool afterwards.
4. Pour mixture into 6 ramekins that have the Banana paste inside
5. Refrigerate for 5 hours to allow the panna cotta to set before serving.

Swiss Meringue

*Once the panna cotta is set, make the swiss meringue

Ingredients:

• 2 Large Egg Whites
• ⅓ Cup of Sugar

Instructions:

1. Set up a water bath, or a bowl on top of a pot of steaming water – not boiling.
2. Lightly whisk the egg whites and sugar in the bowl to dissolve the sugar.
3. Once the sugar is dissolved, use an electric mixer and whip until stiff peaks form.
4. Finally, pipe the swiss meringue on top of the panna cotta and torch it. (this is kinda my favourite part)