Passion Fruit Panna Cotta Recipe

If you’re looking for a showstopper that’s both refreshing and elegant, Passion Fruit Panna Cotta is your answer. This creamy Italian classic gets a tropical twist from vibrant passion fruit puree, resulting in a silky dessert with just the right balance of tart and sweet. Trust me, you’ll fall for those sunny flavors after just one spoonful!

Ingredients You’ll Need

One of the best parts about Passion Fruit Panna Cotta is that it uses a handful of accessible ingredients, but each one plays a star role. This means every component counts toward that dreamy flavor and luscious texture—you don’t have to do much to let them shine!

• Whipping Cream: The backbone of the panna cotta, providing that rich, silky mouthfeel we crave in this dessert. Use full-fat for best results.
• Sugar: Sweetens the panna cotta and balances the tartness of the passion fruit, ensuring every spoonful is delightful—not cloying.
• Plain Powdered Gelatin: The gentle setting agent that gives panna cotta its characteristic jiggle—just enough structure, never rubbery.
• Passion Fruit Puree: The heart of the recipe! This fragrant, tangy fruit is what takes panna cotta to tropical heaven. Look for frozen or fresh puree for best flavor.
• Water: Needed for blooming the gelatin and making the passion fruit syrup; don’t skip this important supporting player.
• Vanilla Extract (optional): Adds softness and roundness, complementing the brightness of the passion fruit.
• Passion Fruit Syrup Ingredients: Extra passion fruit puree, sugar, and water—creating a golden, glossy sauce to drizzle on each creamy dome.

Variations

Don’t be afraid to make this Passion Fruit Panna Cotta recipe your own! A few simple swaps or add-ins let you tailor it to your mood, what’s in your pantry, or any dietary needs—creativity is always welcome in the kitchen.

• Coconut Milk Panna Cotta: Swap part or all of the whipping cream for coconut milk for a subtle, tropical vibe and a dairy-free twist.
• Mango Swirl: Mix or layer in mango puree with the passion fruit for a sunny color contrast and extra juicy flavor.
• Berry Sauce: Replace the passion fruit syrup with a tart raspberry or strawberry coulis for vivid color and a change of pace.
• Vegan Option: Use chilled coconut cream and set with agar-agar instead of gelatin to craft a plant-based version (texture will change, but it’s still delicious!).

How to Make Passion Fruit Panna Cotta

Step 1: Bloom the Gelatin

Begin by pouring the cold water into a small bowl and sprinkling the gelatin evenly over the surface. Stir gently with a fork to make sure every bit soaks in—this helps prevent lumps and ensures a perfectly smooth panna cotta. Set aside for 5 minutes, until the gelatin has absorbed the water and looks thick and grainy.

Step 2: Dissolve the Sugar

While the gelatin is blooming, add 1/2 cup of the whipping cream and all the sugar to a small saucepan. Gently heat over medium-low, stirring until the sugar melts into the cream—don’t let it boil! Once the mixture is hot and the sugar is dissolved, take it off the heat.

Step 3: Incorporate the Gelatin

If the cream mixture is too hot, let it cool slightly (overheated gelatin won’t set right). Add the bloomed gelatin to the warm cream and stir until absolutely smooth. No grainy bits mean you’re on your way to silky perfection!

Step 4: Finish the Mixture

Pour in the remaining whipping cream, the passion fruit puree, and a splash of vanilla if using. Mix until evenly combined and you see gentle pale yellow swirls—the batter should look luxurious and fragrant. This is the heart and soul of your Passion Fruit Panna Cotta!

Step 5: Pour and Chill

Arrange your ramekins on a tray for easy transport. Carefully divide the mixture among them, using a ladle for less mess. Cover and chill in the refrigerator for 4–6 hours (or overnight) until each panna cotta is set but still jiggly at the center—this is dessert patience at its most rewarding.

Step 6: Make the Passion Fruit Syrup

In a small saucepan, combine passion fruit puree, sugar, and water. Bring to a simmer over medium heat and cook down until syrupy—about half the original volume—with a glossy, golden finish. Chill thoroughly before you use it as the crowning glory of your panna cotta.

Step 7: Unmold and Serve

Run a sharp knife around each panna cotta’s edge. Dip the ramekins briefly in hot water, dry them off, and gently flip onto plates. If they’re stubborn, dip again for a few seconds—don’t rush or you’ll melt the delicate top! Drizzle with passion fruit syrup, add your favorite garnish, and serve immediately. Savor every bite!

How to Serve Passion Fruit Panna Cotta

Garnishes

For extra flair, top each panna cotta with a glossy drizzle of passion fruit syrup, then sprinkle over fresh passion fruit seeds or edible flowers for a pop of color. A delicate mint leaf or a handful of finely chopped pistachios can also add a fresh, crunchy contrast to the creamy base.

Side Dishes

This dessert sings alongside light, simple sides: thin, crisp biscotti or almond tuiles add the perfect crunch. Passion Fruit Panna Cotta also pairs beautifully after a bright seafood main or a Mediterranean meal, since it refreshes the palate without overwhelming.

Creative Ways to Present

Present panna cotta in elegant stemless wine glasses or tiny mason jars for a modern touch—no unmolding needed! For a dramatic dinner-party moment, flip each panna cotta onto a plate and drizzle syrup in vibrant swirls around the base. Or, layer with fresh fruit pieces and syrup in clear glasses for Insta-worthy parfaits.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Passion Fruit Panna Cotta tightly covered in the refrigerator; it’ll stay wonderfully fresh for up to 3 days. Cover ramekins with plastic wrap to prevent drying and absorb fridge odors.

Freezing

Panna cotta is best enjoyed freshly chilled, but you can freeze unmolded panna cotta for up to a month—just know the texture may be a bit more icy and less silky upon thawing. Wrap each portion well and defrost in the refrigerator overnight.

Reheating

You won’t need to reheat panna cotta—it’s meant to be served chilled. If it’s a little too cold from the fridge, let it sit at room temperature for a few minutes before topping with syrup and serving.

FAQs

Final Thoughts

There’s something magical about Passion Fruit Panna Cotta—each spoonful is creamy, tart, and oh-so-luxurious. I hope you give this recipe a go and enjoy both the process and results. Serve it to loved ones or savor it solo; either way, you’re in for a treat!

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