Ingredients:

• 360 ml of milk
• 100 grams of sugar
• 8 grams of unflavored gelatin (Hydrate in 50 ml of water)
• 240 grams of milk cream
• 10 grams of vanilla

Passion fruit sauce

• 250 grams of Jungle Pulp Passion Fruit Puree
• 1 passion fruit
• 7 grams of cornstarch
• 15 grams of sugar

Preparation:

1. For the Panna Cotta, in a pot, add the milk and sugar. We take it to low heat to heat just to dissolve the sugar a little. Add the hydrated gelatin, and let it dissolve. Beat with a French or balloon whisk (do not let boil only heat).
2. Remove from the heat and add the vanilla and heavy cream and beat for 2 minutes.
3. In small molds or ramekin, we pour our Panna Cotta and let cool for 6 hours to unmold.
4. In a saucepan, we add the ingredients of the sauce. Mix, and over low heat, let our sauce reduce. Reserve cold once it is ready.
5. After 6 hours, unmold our Panna Cotta, served with a little sauce, and decorate with mint leaves.