Passion Fruit Panna Cotta
A creamy and dreamy dessert with silky texture and tropical flavor that’s easy to make and perfect for any occasion.
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 teaspoons gelatin powder
- 4 tablespoons cold water For blooming the gelatin
- 1 teaspoon vanilla extract
For the Topping
- 1 cup fresh passion fruit pulp About 4-6 passion fruits
Instructions
Preparation
- Bloom the Gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for about 5-10 minutes until it becomes sponge-like.
- Heat the Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, and sugar. Place over medium heat, stirring gently until the sugar dissolves. Do not boil.
- Mix in the Gelatin: Once warm, remove the pan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract.
- Pour and Chill: Divide the mixture among serving glasses or ramekins, and let them cool at room temperature for about 30 minutes. Then transfer to the fridge to set for at least 4 hours or overnight.
Serving
- Prepare the Passion Fruit Topping: When ready to serve, cut the passion fruits in half and scoop out the pulp. Strain if desired, but the seeds add a nice crunch.
- Serve: Top each panna cotta with a generous spoonful of fresh passion fruit pulp and enjoy!
Notes
Be sure to give your panna cotta enough time to chill for a luxurious, creamy texture. You can substitute heavy cream with coconut cream for a dairy-free version, but it will change the flavor slightly. Store leftovers in the refrigerator for up to three days, but they are best enjoyed fresh.