- 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
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.
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
Keywords: passion fruit panna cotta