百香果意式奶冻 Passion Fruit Panna Cotta

很久以前在网上看到意式奶冻这道甜品，心痒痒想试做。

拖了那么久，终于，今天趁着从家里带来了几颗百香果，而所有材料又都有了，就动手吧！

从头到尾，准备的时间不超过20分钟 。

成品却非常好吃～

这奶冻吃起来的口感，介乎优格与豆花之间的口感。

冷冷又甜甜的奶冻，配着酸酸的百香果，实在是完美的搭配！

食谱参考：Min's blog

材料（3小杯）：
动物性鲜奶油  150 ml
牛奶  100 ml
细砂糖  30 g
鱼胶粉 1/2 tbsp (+2 tbsp冷水泡发）***
百香果  1 颗

做法：　

1. 鱼胶粉用冷水泡发，备用。
2. 把鲜奶油，牛奶和细砂糖放入锅中，以小火加热至糖完全溶化后熄火。
3. 倒入鱼胶粉，搅拌均匀。　
4. 将混合物过筛后，倒入容器中，待凉后冷藏约3-4个小时或至凝结。
5. 最后，在奶冻上放上新鲜百香果肉即可。

备注：

原食谱用了热水泡鱼胶粉，但我用了冷水。因为一直以来，我所看到的食谱都是用冷水泡鱼胶粉，免得鱼胶粉遇热比较难溶解。

Ingredients (3 cups):

Whipping cream  150 ml

Milk  100 ml

Castor sugar  30 g

Gelatine powder  1/2 tbsp (soak in 2 tbsp of cold water)***

Passion fruit  1 nos

Method:

1. Soak gelatine powder in cold water and set aside.
2. Pour whipping cream, milk and castor sugar into a saucepan. Heat the mixture over low heat til the sugar has fully dissolved. Off the heat.
3. Pour the gelatine powder into the mixture and stir well.
4. Strain the mixture and pour it into cups. After they have cooled slightly, refrigerate them for about 3-4 hours or til set.
5. Lastly, top them with passion fruit pulp. Ready to serve.

Note:

The author used hot water to dissolve gelatine powder but I used cold water. This is due to the reason that from the recipes that I have came across all the while, they used cold water instead of hot water as they commented that gelatine powder cannot dissolve easily in hot water.