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Passion Fruit Panna Cotta

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.
Prep Time10 mins
Cook Time5 mins
Chilling/setting time2 hrs
Total Time2 hrs 15 mins
Course: Dessert, Snack
Cuisine: Austalian
Keyword: easy no bake dessert, panna cotta mange et fruit de la passion, panna cotta with gelatine
Servings: 8 serves, approx. ½ cup each

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. 
Storage:
This easy panna cotta will keep in the fridge for up to five days.                                            It is not suitable for home freezing.