Passion fruit panna cotta

What is panna cotta?

Panna cotta is a traditional Italian dessert that originated in the northern regions of Italy, particularly in Piedmont and Lombardy. The name “panna cotta” means “cooked cream” in Italian, which accurately describes its main ingredients and preparation method.

Generally, panna cotta is made by simmering cream, milk, sugar, and vanilla together under low heat. Gelatin is then added in the mixture to set the panna cotta and give its a silky smooth texture. The mixture is poured into individual molds or serving glasses and refrigerated until it solidifies.

Panna cotta is usually served chilled and can be enjoyed on its own or accompanied by various toppings and sauces. Common toppings include fresh berries, fruit compotes, caramel sauce, chocolate ganache, or a drizzle of honey.

While the classic version of panna cotta uses cream as the main ingredient, variations can be made with different types of milk, such as almond milk or coconut milk, for those who prefer dairy-free options. Additionally, flavorings like coffee, chocolate, citrus zest, or other extracts can be used to create different variations of this versatile dessert.

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, gelatin, and vanilla. 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.

passion-fruit-panna-cotta-2
Source: Unsplash | Michael Kucharski

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.
che khuc bach vietnamese panna cotta
  • 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.
mascarpone-panna-cotta
  • 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.
mascarpone-panna-cotta
Use glasses, flower-shaped, heart-shaped or other cool molds to form your panna cotta

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.
passion fruit panna cotta

Passion Fruit Panna Cotta

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

Passion fruit panna cotta is a creamy Italian dessert with a tropical twist of tangy and sweet passion fruit flavor. For a better health, this recipe is going to cut half of the amount of sugar in traditional version of panna cotta.

Ingredients

Panna cotta

Passion fruit coulis

  • 4 fresh passion fruits
  • 4 fresh passion fruits
  • 3/4 cup (200ml) water
  • 3/4 cup (200ml) water
  • 3/4 cup (150g) sugar
  • 3/4 cup (150g) sugar
  • 1 tsp (5g) cornstarch (optional)
  • 1 tsp (5g) cornstarch (optional)

Instructions

  1. 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. che khuc bach vietnamese panna cotta
  2. 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.che khuc bach
  3. 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.
  4. 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.
  5. 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.
  6. To serve the passion fruit panna cotta, pour the passion fruit coulis over it and enjoy. passion fruit panna cotta

Notes

  • Never let your mixture overheated
  • The amount of sugar can be adjusted following your taste.

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Nutrition Information:
Yield: 10 Serving Size: 100g
Amount Per Serving: Calories: 250Total Fat: 30gSaturated Fat: 15gTrans Fat: 7gCarbohydrates: 15gSugar: 13gProtein: 2g

Did you make this recipe?

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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. Enjoy!

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1 Comment

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