Description
This Passion Fruit Panna Cotta is a celebration of summer, blending creamy Italian elegance with the tart brightness of tropical passion fruit. It’s an easy, no-bake dessert perfect for any warm-weather gathering.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- 1/2 cup passion fruit pulp (with seeds or seedless)
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
- Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5-10 minutes until spongy.
- Warm the cream mixture: Combine heavy cream, milk, and sugar in a saucepan. Heat gently until sugar dissolves and mixture is steaming, but not boiling.
- Stir in gelatin and vanilla: Remove from heat. Add bloomed gelatin and stir until dissolved. Stir in vanilla extract.
- Pour and chill: Pour mixture into ramekins or glasses. Cool slightly, then chill in the fridge for at least 4 hours, or overnight, until set.
- Prepare the passion fruit topping: Combine passion fruit pulp, sugar, and lemon juice in a saucepan. Simmer for a few minutes until slightly thickened. Cool completely.
- Add the topping: Spoon the cooled passion fruit topping over the set panna cotta before serving.
Notes
- Make ahead: Panna cotta can be made up to 2 days in advance.
- Topping timing: Add the passion fruit topping just before serving for the freshest taste.
- Dairy-free option: Substitute heavy cream and milk with full-fat coconut milk.
- Passion fruit alternatives: Mango or pineapple pulp can be used instead of passion fruit.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 16g
- Sodium: N/A
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: N/A