Passion Fruit Panna Cotta 5 servings Jessica Vazquez, Executive Pastry Chef, Momotaro & The Izakaya

Ingredients for Passion Fruit Panna Cotta:

• 220 g. The Perfect Purée of Napa Valley Passion Fruit Concentrate
• 275 g. The Perfect Purée of Napa Valley Coconut Puree
• 105 g. sugar
• 1 tsp. vanilla paste
• 1.5 g. agar
• 1.5 g. locust bean gum

Method for Passion Fruit Panna Cotta:

1. Combine all ingredients in a saucepan and whisk to incorporate. Cook, whisking continuously, until the mixture comes to a boil.
2. Set a timer for 2 minutes then pour the mixture through a chinois strainer into a deli container.
3. Portion into bowls and set in the refrigerator until the mixture is completely set.

Ingredients for Coconut Sorbet:

Yields about 2 quarts 

• 750 g. The Perfect Purée of Napa Valley Coconut Puree
• 4 g. The Perfect Purée of Napa Valley Lime Zest
• 350 g. water
• 275 g. sugar
• 85 g. glucose powder
• 3 g. sorbet stabilizer
• A pinch of salt

Method for Passion Fruit Panna Cotta:

1. In a pot, mix the purées and water. In a separate bowl, whisk dry ingredients and cast into pot. Cook on medium-high and whisk until the mixture is incorporated and comes to a simmer.
2. Pour the mixture through a chinois into a bowl in an ice bath and cool completely. Let base cool overnight before spinning.

Ingredients for Cashew Cereal Crunch:

• 200 g. toasted cashews, chopped
• 50 g. puffed white rice
• 50 g. puffed black rice
• 25g. puffed buckwheat
• 5 g. toasted white sesame seeds
• 5g. toasted black sesame seeds
• 50 g. toasted coconut
• 2 tsp. ground turmeric
• 1 tsp. smoked hot paprika
• 100 g. powdered sugar
• salt to taste

Method for Cashew Cereal Crunch:

1. Combine all ingredients in a bowl and mix to combine. Store at room temperature in an airtight container.

Assembly:

1. Spread the Cashew Cereal Crunch on top of the Passion Fruit Panna Cotta.
2. Top with a scoop of Coconut Sorbet and garnish with shaved coconut and flower petals. Serve immediately.