Soursop Panna Cotta with Passion Fruit and Pineapple Jessica Buscher, Freelance Pastry Chef

Ingredients for Soursop Panna Cotta:
• 320 g. The Perfect Purée Soursop Puree, thawed
• 3 gelatin sheets
• 210 g. heavy cream
• 52 g. milk
• 54 g. sugar
• pinch of salt
• 4 g. vanilla extract

Method for Soursop Panna Cotta:
Bloom the gelatin in cold water. In a pot combine the heavy cream, milk, sugar, salt, and vanilla. Bring to a simmer and make sure the sugar has fully dissolved. Remove from heat and let cool slightly. Remove the gelatin and squeeze out any excess water. Add the gelatin to the cream mix and blend until fully dissolved. Mix in the puree then strain. Portion into desired molds. Freeze for at least 1 hour.

Ingredients for Yogurt Microwave Sponge:
• 265 g. egg whites
• 60 g. sugar
• 70 g. greek yogurt
• 80 g. almond flour
• 100 g. flour
• 3 g. citric acid

Method for Yogurt Microwave Sponge:
Process all ingredients in a blender and strain into an isi whipper. Charge with 2 N2O chargers and refrigerate for 2 hours. In a paper cup make 3-4 small cuts in the bottom. Shake the canister vigorously and fill each cup ⅓ full. Microwave for 30-40 seconds depending upon the strength of your microwave. Flip upside down to cool then break apart into desired pieces.

Ingredients for Carmelized Pineapple Fluid Gel (½ pint):
• 180 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 20 g. water
• 20 g. sugar
• 2 g. agar agar

Method for Carmelized Pineapple Fluid Gel:
Mix sugar and the agar agar together in a bowl and set aside. In a pot warm the puree and water. Add the agar sugar mix to the puree and cook to 187°F. Pour into a quart container and let set until completely firm. Blend until smooth

Ingredients for Passion Fruit Sorbet (½ qt):
• 250 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 75 g. The Perfect Purée Passion Fruit Syrup
• 175 g. water

Method for Passion Fruit Sorbet:
Blend everything together in a container. Brix needs to be between 25-28, add water or syrup to adjust as needed. Chill before churning.

Ingredients for Meringue:
• 25 g. egg whites
• 38 g. sugar
• 12 g. powdered sugar
• pinch of salt
• 1 tbsp. Tastecraft Freeze-Dried Pineapple Pieces

Method for Meringue:
Preheat your oven to 200°F. In a mixing bowl whip the egg whites until frothy. Add the granulated sugar and whip to stiff peaks. Fold in the powdered sugar and salt. Add the meringue to a piping bag and on a silpat mat pipe out meringue sticks. Crush the Pineapple and sift over the meringue. Place in your oven for 1 hour.

Garnishes:
• The Perfect Purée Passion Fruit Perfect Fruit Foam™
• Tastecraft Freeze-Dried Pineapple Pieces