Passion Fruit Panna Cotta

Passion fruit panna cotta combines the creamy, smooth texture of a classic panna cotta with the tangy, vibrant flavor of passion fruit. This is an elegant, simple dessert, and you can be creative as you want with adding decorations and flavors on top.

As amazing as a traditional panna cotta is, there’s something extra magical about flavored panna cotta. The perfect, creamy texture is a perfect palate for creativity and exploring different flavors and additions.

The name panna cotta is Italian for “cooked cream,” and it’s a gelatin-based, custard-like dessert made with whipping cream. Traditional panna cotta is flavored with vanilla, and you can find a classic recipe by clicking here.

But for this recipe, we’re adding a bit of excitement in the form of tropical passion fruit. It’s a beautiful, bright flavor that complements the sweetness of the panna cotta beautifully and transports you to the tropics instantly, just like a coconut flan.

Why you’ll love passion fruit panna cotta:

• Panna cotta is simple to make, but is also elegant and impressive.
• You can make it ahead of time–up to 4 days!
• It’s an easy, no-bake dessert.
• Panna cotta is egg free, gluten free, and nut free, making it an allergen-friendly dessert with no ingredient swapping.

Ingredients List

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• Whipping Cream — Any whipping cream will work, but try to use regular and not heavy whipping cream. If you want to use heavy, you can thin it out with a few tablespoons of whole milk.
  
• Sugar — I like using organic cane sugar, but any granulated sugar will work well.
  
• Water — You will bloom the gelatin in the water, which is a key part of helping it to dissolve properly.
  
• Plain Powdered Gelatin — This is found in the same section of the grocery store as flavored gelatin like Jello. You can also order it online from places like Amazon.
  
• Vanilla Extract — Just a bit of vanilla extract adds a depth of flavor to the panna cotta.
  
• Passion Fruit Puree — This ingredients can be tricky to find, and I ordered mine on Amazon. The one linked has only fruit and a bit of sugar. Try to avoid one with lots of additives and preservatives.
  
  You can also make your own puree from fresh passion fruits. They can be hard to find also, but if you can find them, they’re delicious!
  
• Fruits for Garnishing — You can keep it simple, with a bit of extra passion fruit syrup, or you can get creative and add some mango, strawberries, kiwi, or any other tropical fruit.

If you’ve never worked with powdered gelatin before, click here to learn
How to Use Gelatin Powder

Equipment and Tools Needed

• 1 small pot
• 1 small bowl
• A large ladle or spoon
• 5 8 oz. ramekins
• Liquid measuring cup
• Measuring spoons

How to Make Passion Fruit Panna Cotta

Blooming the Gelatin

Begin by setting out all of your ingredients and tools. This is important when working with gelatin.

Pour the cold water into the bowl and sprinkle all of the gelatin over the top of the water. Don’t dump it, or the gelatin could form lumps that are hard to dissolve.

Stir the gelatin into the water with a fork to help it mix into the water completely. Let the gelatin set for 5 minutes.

After it has set for five minutes, the consistency should be thick and granular.

Heating the Cream

While the gelatin is setting, pour 1/2 cup of the whipping cream into a small pot. Add in the 1/3 cup of sugar, and stir it in well.

Heat the cream slowly over medium-low heat while stirring constantly. Remove the mixture from the heat when it is steaming and the sugar has dissolved.

If the cream and sugar are very hot, allow them to cool. If the gelatin is heated to over 140°F, it will begin to break down and your panna cotta won’t set properly.

While the cream is warm, add the set gelatin to it. Stir until the gelatin has completely dissolved–you shouldn’t see any grainy bits when you stir it around.

Mixing the Passion Fruit and Cream Together

Add the rest of the whipping cream, the passion fruit puree, and the vanilla to the gelatin and whipping cream mixture. Stir until everything is well mixed.

Setting the Panna Cotta

Set out the ramekins on a tray or baking sheet with edges. Using a ladle, divide the mixture evenly between the six ramekins.

Place them in the refrigerator for 4-6 hours, or until the mixture is set and no longer liquid. If you plan to leave them longer, cover the panna cotta with plastic wrap or a lid to prevent them from drying out.

Making the Passion Fruit Syrup for Topping

This is optional, but definitely a nice addition! Make the passion fruit syrup while the panna cottas are setting in the refrigerator to give it time to cool.

In a small pot, combine 1/2 cup passion fruit puree, 2 tablespoons of water, and 1/4 cup granulated sugar. Cook it over medium heat, stirring frequently, until it is bubbling and has reduced by about half.

Pour the passion fruit syrup into a small jar or container and chill completely before serving with the panna cotta.

Note: If the syrup is hot, it will melt the panna cotta when poured over or around it. Make sure your syrup is chilled through before serving it!

Preparing the Panna Cotta for Serving

Once your panna cotta is set, it’s ready to serve! Set out small dessert plates.

Run the tip of a sharp, thin-bladed knife around the top edge of each panna cotta. Set each ramekin in a pan of hot water for about 30-60 seconds, then dry it off. Flip it over onto a plate, then tap and shake the ramekin until the panna cotta comes out.

If the panna cotta doesn’t come out, set it back in the hot water for another 15-20 seconds, then try again. It make take some shaking, but don’t be tempted to let the panna cotta sit in the hot water for too long. It will make the panna cotta melt and the top can be runny when it comes out.

Serving the Panna Cotta

Top your panna cotta with any fruit or decorations, and serve immediately. If you are going to turn them out more the a few minutes before serving, refrigerate them. Also, keep the panna cotta covered or they may get a dried out shell.

Once the panna cotta are plated, it’s time to make them pretty! Here are some ideas for toppings:

• Passion Fruit Syrup*–Make this ahead of time to let it cool completely.
• Strawberries*–slice thin to about 1/8 inch of the greenery. Fan out the slices and place on top.
• Kiwi*–Peel and cut the kiwi into small pieces.
• Passion Fruit*–Cut open a passion fruit, and you’ll find a
• Mango— Slice and dice your mango fine, then sprinkle it on the panna cotta and plate.
• Pineapple–Do the same thing as you would with mango–dice it small and sprinkle it one!
• Raspberries–Like strawberries, raspberries technically aren’t tropical, but they have that tart/sweet flavor profile that plays so well with passion fruit.

As you can tell, pretty much any bright, tropical, or slightly tart flavors will complement the passion fruit panna cotta beautifully.

Recipe Tips and FAQs

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