Pannacotta is an Italian dessert. But in this recipe by Chinese chef Zhang Xiancheng, only the cooking technology and some ingredients remain from the Italian pana cotta.
Soak gelatin in water. Peel the ginger, bring to a homogeneous mass with a blender.
In a saucepan, mix cream, milk, sugar and ginger, heat until sugar dissolves. Cool to room temperature.
Add gelatin, mix and strain through a sieve, pour into molds. Place in refrigerator for 1 hour.
Prepare the sauce. Remove the pulp from the passion fruit. In a saucepan, combine passion fruit puree, sugar, water and heat until sugar dissolves. Add passion fruit pulp and pectin, bring to a boil and remove from heat.
Drizzle sauce over each dessert before serving.