This easy passion fruit panna cotta with passion fruit sauce is bright and creamy. A great make ahead dessert that's perfect for a dinner party or company.
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This passion fruit puree panna cotta could not be easier. With bright, tangy passion fruit, creamy dairy and gently set with gelatine. Top it with some of my gorgeous passion fruit coulis or passion fruit curd and you have a light and easy no bake dessert that sings of sunshine and summer days.
Looking for more tangy passion fruit desserts? Why not try making my fabulous passion fruit cheesecake or cream passion fruit ice cream. Delicious!
Recipe tips and frequently asked questions
What is passion fruit panna cotta?
Panna cotta literally means 'cooked cream'. This version is a combination of cream and sugar set with gelatine and flavored with passion fruit pulp.
What can I serve this in?
You can use any small serving container such as ramekins, jars or glasses. The shallower your containers, the faster your panna cotta will set.
Can I make this dairy free?
Yes you can replace the cream with your preferred dairy free alternative such as coconut cream but I have not tested these alternatives.
Can I make this without gelatin?
You could try replacing the gelatine with a vegetarian alternative such as agar agar however I have not tested these alternatives.
Why has my panna cotta not set?
A few reasons, the most likely reason is there wasn't enough gelatin added. Different brands can have different strengths. You will need enough gelatin to set three cups (750mls) of liquid. Or your gelatine wasn't fully dissolved in the mix or wasn't left to set for long enough.
Why has my panna cotta separated?
A couple of reasons. It could be the gelatine wasn't fully dissolved or it wasn't mixed enough. Or it could be it was too warm when put into the fridge to set. If this happens make sure you let the mix cool to room temperature, stir well then pour into molds and set in the fridge.
Ingredients
Passion fruit: use fresh, ripe passionfruit. You will need 1 cup of passionfruit pulp in total, which could be anywhere from six to fifteen or more passion fruits, depending on how big and juicy they are.
If you can't get fresh passion fruit you could try using frozen passion fruit pulp or even tinned passion fruit. Look for one without any added sugar if possible. I recommend tasting the pulp. If it's very sweet you may need to reduce the amount of added sugar in the recipe.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Sugar: white sugar is best. You could use castor sugar if you prefer. You could experiment with other types of sugar if you like but be aware this may add other flavors that could compete with the fresh passionfruit taste.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Gelatin: a little bit of gelatin helps this panna cotta set. Without it you will end up with panna cotta soup! Gelatin can vary in its strength depending on the brand, see the note in the recipe card for a guide on how to check you have the right amount.
How to make passion fruit panna cotta
See the full recipe card at the end of the post for ingredient amounts and instructions.
Hot tip: if you are want to serve your panna cotta un molded choose containers you can fill to the top to make it easier to un mold them. Lightly grease the inside of the containers with a neutral oil such vegetable.
Slice the passion fruit in half and strain out the seeds. Bloom the gelatine by adding the water to a heat-proof bowl and sprinkle the gelatine evenly over the top. Allow to sit for five minutes.
Add the cream, passion fruit pulp, sugar, vanilla to a small pot on the stove. Melt the gelatine by microwaving very briefly until liquid (about 5 seconds) and add melted gelatine to the pot. Heat gently until steaming hot, stirring continuously, until all the sugar and gelatine are fully dissolved. There should be no grainy bits of gelatine left in your mix.
Hot tip: NB Do not boil the mix or your panna cotta you risk damaging the gelatine and your panna cotta may not set properly.
Allow the mix to cool to room temperature. Whisk thoroughly to combine then pour into serving containers. Cover and chill for at least four to six hours, depending on the size of your containers. The panna cotta will continue to get firmer for upto about twelve hours, after which it will have reached its maximum firmness.
How to serve
You can this easy fruit panna cotta directly from the containers. To unmold dip the mold into some hot water for a few seconds before turning out. Don't overdo this or your panna cotta will melt. If you have trouble getting it out you can run a knife around the edge of each mold to help it release.
To serve top with some passion fruit coulis/sauce and enjoy! Or for something different try it with my passion fruit curd, delicious!
How to store
This will store well in a covered container in the fridge for up to five days.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Passion Fruit Panna Cotta
Ingredients
- neutral oil such as vegetable to grease ramekis (optional)
- 2 & ¾ cup (690mls) thickened cream
- 1 & ¼ cup strained passion fruit pulp
- ¼ cup (55gms) white sugar
- ½ teaspoon vanilla extract
- 1 tablespoon room temperature water
- 3 teaspoons (5gms) gelatine powder
To serve
- home made or store brought passion fruit coulis or curd.
Instructions
- Optional - lightly grease the container with a light neutral oil such as vegable
- Strain the seeds from the passion fruit pulp. Bloom the gelatine by adding the water to a heat-proof bowl and sprinkle the gelatine evenly over the top. Allow to sit for five minutes.
- Add the cream, passion fruit pulp, sugar and vanilla to a pot. Melt the gelatine by microwaving very briefly until liquid (about 5 seconds) and add to the pot. Heat to until steaming hot, stirring continuously, until all the sugar and gelatine is fully dissolved. There should be no grainy bits of gelatine left in your mix.
- NB Do not boil the mix or your panna cotta may not set properly.
- Allow to cool to room temperature, mix well then pour into serving containers.
- Cover and set the fridge for approximately two to six hours, depending on the size of your serving containers.
- To serve top with some passion fruit sauce or curd, dig in and enjoy!
Notes
- If you can't get fresh passion fruit you can use frozen or tinned passion fruit pulp. Look for one with low or no sugar, or you may need to reduce the sugar in the recipe.
- This panna cotta can set in as little as two hours, depending on the size of your serving containers. It will reach its maximum firmness after twelve hours.
- Serve with some storebought or homemade passion fruit coulis or passion fruit curd.
- Gelatin brands can vary widely in their strength. In Australia I used McKenzie's Gelatin powder. If you are outside Australia you could try using enough to set 3 cups (750mls) of liquid. Too little gelatine and your panna cotta won't set. Too much gelatin can make the panna cotta rubbery and unpleasant so you may need to experiment with your brand to get the right balance.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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