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Creamy, Sweet, Tart
This passion fruit caramel panna cotta is a smooth vanilla panna cotta with a tart passion fruit caramel. I cook the caramel from passion fruit, cane sugar, and butter until it thickens and coats the back of a spoon, then let it run down the sides. Fresh passion fruit goes over the top for a little crunch.
Table of Contents
What is Passion Fruit Caramel Panna Cotta?
Panna cotta is an Italian dessert that means “cooked cream.” It is just cream and sugar lightly warmed with a little gelatin, then chilled. You end up with a dessert that is so creamy it melts in your mouth. Fresh Berry Panna Cotta is more traditional, but I love to have fun with the flavors.
For this one I make a passion fruit caramel. Frozen passion fruit simmers down with sugar and butter until it thick. This passion fruit caramel comes out sweet and tart and is perfect to spoon on top of the smooth vanilla cream.
Tips and Tricks
Blooming the Gelatin
Don’t let the gelatin scare you off. It is the step people worry about most and the easiest one in the whole recipe to get right. A few things keep it smooth.
Measuring: One envelope of powdered gelatin runs about 2 1/2 teaspoons. For this recipe we are using 2 envelopes which comes out to 5 teaspoons.
Start Cold: Bloom the gelatin in cold liquid, never warm. Warm liquid sets the outside of each granule right away and traps dry powder inside, and those clumps never fully dissolve.
Sprinkle, Don’t Dump: Scatter the gelatin across the surface instead of dropping it in a pile. A wide, shallow bowl gives you more room to spread it out so every granule can hydrate. Once it is sprinkled, leave it alone and let it bloom.
Add It Slowly: Stir the bloomed gelatin into the warm cream a little at a time until it fully dissolves. Keep it below a boil, since boiling weakens gelatin and it will not set right. To check, lift your spoon and look for any granules still clinging to the back.
Fresh, Sweet, Tart
What You Need to Know About Passion Fruit
For the topping I love to use the passion fruit pulp. It starts with picking a ripe one. Look for fruit that feels heavy for its size with wrinkled, dimpled skin. Wrinkles mean it is ripe and sweet. Smooth, shiny skin means it needs a few more days at room temperature.
To open it, cut the fruit in half around the middle. The skin is tough, so a small serrated knife grips it better than a straight blade. Inside is bright orange-yellow pulp packed with dark, edible seeds. Scoop it all out with a spoon, running the spoon around the shell to loosen the pulp from the walls. The seeds are sweet and very tart with a little crunch.
More Panna Cotta Recipes
Berry Panna Cotta is a classic Italian dessert that is so smooth and creamy that it melts in your mouth. It isn’t overly sweet and the fresh Grand marnier macerated berries is the perfect topping for this decadent dessert.
Espresso Eggnog Panna Cotta is a holiday dessert, great for Christmas. It layers spiced eggnog and espresso stacked under a boozy espresso caramel. Make it ahead for the adult table.
Carrot Panna Cotta turns carrot cake into a spiced cream cheese panna cotta, with a bourbon butterscotch and toasted pecans over the top.
Pumpkin Panna Cotta is a spiced pumpkin panna cotta set right inside hollowed mini pumpkins, then brûléed for a crackly sugar top.
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Frequently Asked Questions
Yes, and I usually do. The panna cotta needs at least 6 hours in the fridge to set, so overnight is ideal. You can make it up to 3 days before you plan to serve. The caramel keeps in the fridge too, but warm it gently to loosen it before you spoon it over before serving.
Store it covered in the fridge for up to 3 days. Don’t freeze.
It is almost always one of three things. There was not enough gelatin, the gelatin got boiled and lost its strength, or it did not chill long enough.
Equipment
- pot
- small saucepan
- fine mesh strainer
- whisk
- 8 disposable single-serve cups
- paper towels
Ingredients
Panna Cotta
- ½ cup half and half, or milk, plus 2 tbsp
- 2 envelopes gelatin, 5 tsp
- 1 qt heavy cream
- 2 tsp vanilla bean paste
- 1 ¼ cup sweetened condensed milk
- 1 pinch salt
- ¼ cup cane sugar
- 1 orange, zest only
- 8 oz mascarpone
- 2 tbsp sour cream
- 4 fresh passion fruit, for topping (optional)
Passionfruit Caramel
- 1 cup frozen passion fruit chunks
- ⅔ cup cane sugar
- 3 tbsp butter
Instructions
Panna Cotta
- Bloom the Gelatin: In a large bowl, pour the half and half and sprinkle the gelatin evenly over the top. Let bloom for 10 minutes.½ cup half and half, 2 envelopes gelatin
- Warm the Cream: Add the heavy cream, vanilla bean paste, sweetened condensed milk, salt, sugar, and orange zest to a pot. Warm gently over medium heat, stirring occasionally, until steaming. Do not let it boil.1 qt heavy cream, 2 tsp vanilla bean paste, 1 ¼ cup sweetened condensed milk, 1 pinch salt, ¼ cup cane sugar, 1 orange
- Add the Gelatin: Whisk the bloomed gelatin into the hot cream mixture until fully dissolved, without scraping the bottom of the pot. Set aside to cool slightly.
- Combine: In a large bowl, whisk together the mascarpone and sour cream until incorporated. Strain in the warm cream mixture a little at a time.8 oz mascarpone, 2 tbsp sour cream
- Set: Lightly grease 8 disposable plastic cups with a neutral oil on a paper towel. Divide the mixture evenly among them. Cover well and refrigerate at least 6 hours or overnight, until set.
Passionfruit Caramel
- Make the Caramel: In a small saucepan, combine the passion fruit and sugar. Bring to a boil and cook until slightly thickened and it coats the back of a spoon. Remove from heat and whisk in the butter.1 cup frozen passion fruit chunks, ⅔ cup cane sugar, 3 tbsp butter
- Serve: Smear caramel on a plate, unmold the panna cotta on top, and spoon fresh passion fruit over the top if using.4 fresh passion fruit
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect dessert for my family on Christmas! Followed the recipe as written and it turned out flawless 🙌🏼
I love all of your recipes and feel like I can’t go wrong no matter which one I pick! Thank you so much for sharing ♥️
Hey Dana, That’s awesome! These are my go-to for almost every party I have and I just switch up the toppings. I’m so happy you loved them too! Thank you so much for the kind words!