Passion fruit panna cotta
Passion fruit panna cotta is a creamy Italian dessert with a tropical twist of tangy and sweet passion fruit flavor.
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Passion fruit panna cotta
Passion fruit panna cotta is a special variations with a tropical twist of tangy and sweet flavor from passion fruit. The dessert consists of a silky smooth custard-like mixture made from whipping cream, sugar and gelatin. Once set, it is topped with a luscious layer of passion fruit coulis, made from fresh passion fruit pulp and sugar, which adds a burst of tropical fruity flavors to the delicate creaminess of the dessert.
Ingredients
To make 10 servings of passion fruit panna cotta, do prepare this ingredient list:
Panna cotta
- 2 cup (500ml) whipping cream
- 2 cup (500ml) whole milk
- 0.9 oz (25g) gelatin leaves
- 1/2 cup (125g) sugar
- 1 tsp (5ml) vanilla
Although the ingredients are quite simple, there are many panna cotta recipes in use. The ratio of milk to whipping cream determines the richness of this dessert, while the amount of gelatin affects the texture of it. The more gelatin used, the firmer the panna cotta will be, and a higher ratio of whipping cream to milk will result in a creamier, fattier dessert. In this panna cotta recipe, I used a 1:1 ratio of whole milk and whipping cream to balance the fat in whipping cream.
Passion fruit coulis
- 4 fresh passion fruits
- 3/4 cup (200ml) water
- 3/4 cup (150g) sugar
- 1 tsp (5g) cornstarch (optional)
How to Make Passion Fruit Panna Cotta
Making this Italian dessert is very simple; you just need to accurately measure the ingredients to ensure the smooth texture of the panna cotta. Additionally, an important note is to avoid letting the mixture boil as it will cause the fat to separate from the milk. Here’s a step-by-step guide on how to make passion fruit panna cotta:
Step 1. Making Panna Cotta
- First, soak gelatin leaves in water for 10 minutes. This allows them to fully absorb water, making them easier to dissolve in the milk mixture.
- Pour all of the whipping cream into a pot and heat it over medium heat. Be careful not to overheat it or let it boil. Add the sugar, vanilla, and soaked gelatin leaves to the pot, and stir constantly until everything is completely dissolved.
- Allow the mixture to rest and cool down slightly before pouring it into glasses or molds. You can use regular glasses or heart-shaped and flower-shaped molds to create beautiful shapes (in my case, heart-shaped molds worked perfectly). Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, but preferably overnight. The panna cotta should be firm to the touch but still jiggle slightly when moved.
Step 2. Making Passion Fruit Coulis
- While waiting for the mixture to cool down, begin making the passion fruit coulis. Cut the passion fruit in half and scoop out the pulp. Strain the pulp through a fine sieve, using a spoon to remove any seeds or pulp bits and extract all the juice.
- In a small pot or saucepan, combine the passion fruit juice with water and sugar. Heat the mixture over medium heat. If you prefer a thicker passion fruit coulis, dissolve 1 tsp (5g) of cornstarch in a little water and add it to the mixture.
- To serve the passion fruit panna cotta, pour the passion fruit coulis over it and enjoy.
It’s fair to say that passion fruit panna cotta is a refreshing and elegant dessert that is perfect for special occasions or as a treat any time of the year. Give it a try!
Passion Fruit Panna Cotta
Ingredients
Panna cotta
- 500 ml whipping cream 2 cups
- 500 ml whole milk 2 cups
- 25 g gelatin leaves 0.9 oz
- 150 g sugar ~1/2 cups
- 1 tsp vanilla
Passion fruit coulis
- 4 fresh passion fruits
- 200 ml water 3/4 cup
- 150 g sugar 3/4 cup
- 1 tsp 5g cornstarch (optional)
Instructions
- First, soak gelatin leaves in water for 10 minutes. This allows them to fully absorb water, making them easier to dissolve in the milk mixture.
- Pour all of the whipping cream into a pot and heat it over medium heat. Be careful not to overheat it or let it boil. Add the sugar, vanilla, and soaked gelatin leaves to the pot, and stir constantly until everything is completely dissolved.
- Allow the mixture to rest and cool down slightly before pouring it into glasses or molds. You can use regular glasses or heart-shaped and flower-shaped molds to create beautiful shapes (in my case, heart-shaped molds worked perfectly). Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, but preferably overnight. The panna cotta should be firm to the touch but still jiggle slightly when moved.
- While waiting for the mixture to cool down, begin making the passion fruit coulis. Cut the passion fruit in half and scoop out the pulp. Strain the pulp through a fine sieve, using a spoon to remove any seeds or pulp bits and extract all the juice.
- In a small pot or saucepan, combine the passion fruit juice with water and sugar. Heat the mixture over medium heat. If you prefer a thicker passion fruit coulis, dissolve 1 tsp (5g) of cornstarch in a little water and add it to the mixture.
- To serve the passion fruit panna cotta, pour the passion fruit coulis over it and enjoy.
Video
Notes
- Never let your mixture overheated
- The amount of sugar can be adjusted following your taste.
Nutrition
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