Serves: 6
Total Calories: 423
Thaw the passion fruit sorbet to liquid but still cold. Break the gelatin sheets into the sorbet and let sit for 5 minutes. Bring the cream, milk, and sugar to a boil. Immediately remove from heat and cool in a cold water bath. Fold in the sorbet and gelatin blend and pour into ramekins.
Cover with plastic wrap and refrigerate for at least 12 hours. Serve with fresh fruit.
This Panna Cotta recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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