Passion Fruit Panna Cotta

Ingredients

For the Panna Cotta

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) whole milk

• ⅓ cup (70 g) granulated sugar

• 2½ tsp powdered gelatin

• 3 tbsp cold water

• 2 tsp vanilla extract

For the Passion Fruit Topping

• 4 fresh passion fruits

• 2 tbsp sugar (adjust to taste)

• 1 tbsp water

• 1 tsp lemon juice (optional)

Garnish

• Fresh passion fruit slices

• Mint leaves (optional)

Instructions

Step 1: Bloom the Gelatin

Sprinkle the gelatin over the cold water and let it sit for 5–10 minutes until fully bloomed.

Step 2: Prepare the Panna Cotta

In a saucepan, combine the heavy cream, milk, and sugar.

Heat over medium-low heat, stirring until the sugar dissolves. Do not allow the mixture to boil.

Remove from the heat and stir in the vanilla extract and bloomed gelatin until completely dissolved.

Step 3: Chill

Pour the mixture into serving glasses or ramekins.

Refrigerate for 4–6 hours, or until firm.

Step 4: Make the Passion Fruit Topping

Scoop the pulp from the passion fruits into a small saucepan.

Add the sugar and water.

Simmer over low heat for 2–3 minutes, just until the sugar dissolves.

Remove from the heat and allow the topping to cool completely.

Step 5: Assemble

Spoon the cooled passion fruit topping over the chilled panna cotta.

Garnish with a fresh slice of passion fruit and serve immediately.

Tips

• Do not boil the cream mixture, as overheating can affect the silky texture.

• Allow the topping to cool before adding it to the panna cotta.

• For a smoother topping, strain out some or all of the seeds.

• This dessert can be made 1–2 days ahead and kept refrigerated until serving.

Prep Time: 20 minutes
Chilling Time: 4–6 hours
Total Time: About 6 hours
Servings: 4–6