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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.

Sprinkling the plain gelatin over the water to dissolve it.

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.

After about 5 minutes, the gelatin 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.

Dissolving the sugar in some of the cream.

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.

Pour the warm cream and sugar and allow it to cool slightly, then add the gelatin to it to dissolve.

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.

Add the rest of the cream and the passion fruit puree to the bowl and whisk it all together.

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.

A passion fruit panna cotta on a plate, topped with strawberry, passion fruit, and kiwi.

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.

Run the tip of a sharp knife around the edge of each ramekin and place it in hot water for a few seconds to help it release.

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.

A passion fruit panna cotta on a plate, topped with strawberry, passion fruit, and kiwi.

Recipe Tips and FAQs

Why won’t my panna cotta set?

If your panna cotta isn’t setting, something went wrong with the gelatin. Since gelatin doesn’t actually expire, the most likely culprit is that it was either over-heated, or didn’t dissolve completely.

If you suspect that the reason is undissolved gelatin, you can try remelting the panna cottas in a pan until they’re heated through, then re-chill them in the refrigerator.

Unfortunately, if the gelatin was overheated, the proteins that create it’s texture have broken down. You’ll have to start over and chalk it up to a learning experience.

Can I make dairy free panna cotta?

I haven’t tried it, but you can use coconut cream to make panna cotta. It would have a strong coconut flavor, which would complement the tropical flavors in this recipe nicely.

Can I make vegan panna cotta?

The short answer is yes. The long answer is, you’ll need to do some research. Since I’m not a vegan blogger, I would recommend finding a vegan panna cotta recipe. Reduce the cream (it will probably be coconut cream) by 1/4 cup and add 1/4 cup passion fruit puree.

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Passion Fruit Panna Cotta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Rebecca Neidhart
  • Total Time: 4 hours 20 minutes
  • Yield: 4 8 oz. panna cottas 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 1/4 cups (18 fl. oz.) whipping cream
  • 1/2 cup (100 grams) sugar
  • 1/4 cup (2 fl. oz.) water
  • 2 1/2 teaspoons plain powdered gelatin
  • 1/4 cup (2 fl. oz.) passion fruit puree

Passion Fruit Syrup

  • 1/2 cup (4 fl. oz.) passion fruit puree
  • 2 tablespoons water
  • 1/4 cup (50 grams) sugar

Instructions

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. Stir them together 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.

While the gelatin is setting, pour 1/2 cup of the whipping cream into a small pot. Add in the 1/2 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.

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.

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

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.

Serving the Panna Cotta

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 small 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.

Chill the panna cotta and add any toppings and decorations before serving.

Notes

Note: If the passion fruit 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!

  • Prep Time: 20 minutes
  • Refrigeration Time: 4-6 hours
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: Italian
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Passion Fruit Ice Cream - Good Things Baking Co

Wednesday 9th of August 2023

[…] Passion Fruit Puree — You can use whole passion fruits if you’d like. Each passion fruit contains about 2 Tablespoons of pulp, so you’ll need approximately 4 passion fruits. If you’re planning to remove the seeds, you’ll need about 8.Alternatively, you can use passion fruit puree. I use this brand and purchased it from Amazon, and love that it’s only passion fruit juice and a bit of sugar. It’s been great from a multitude of recipes, from passion fruit syrup to panna cotta. […]

Passion Fruit Syrup {Lilikoi Syrup} - Good Things Baking Co

Friday 21st of July 2023

[…] over Passion Fruit Panna Cotta — This recipe for Passion Fruit Panna Cotta is made even better with a drizzle of syrup on […]

Jim Baker

Wednesday 19th of July 2023

Amazing recipe. Very clear instructions and the results are unbelievable.

Sara Goegeline

Thursday 13th of July 2023

Re not milk options: full fat coconut MILK, thoroughly mixed, NOT coconut cream. Or possibly a combination of the two. But all coconut cream would be deadly in taste and texture.