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Panna Cotta has always been one of my all-time favorite desserts – It is so silky, creamy and just delicious. I’m aware this Panna Cotta recipe isn’t your traditional recipe, but after years of playing around with it, this is the recipe I have developed and love. This Panna Cotta is paired with an amazing Passionfruit Caramel, but honestly, they are a perfect canvas for just about anything. Fresh fruit, compotes, fruit curds or even a drizzle of honey all work beautifully. Have fun and experiment with whatever toppings sound good to you. You can even set out a little area with different options and let your guests pick!
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Why You’ll Love Passion Fruit Panna Cotta
If I am having a birthday party, holiday party, anything that I want a foolproof dessert that can be made ahead…this is what I make. The texture of this Passionfruit Panna Cotta is dreamy, the flavors are balanced perfectly, and when you top it with a passion fruit caramel?! Game over.
Prep Like a Pro
📏 Start by measuring and getting all your ingredients ready – this recipe moves quickly once you heat the cream, so having everything prepped and ready will make this flow much smoother. Get your mascarpone out and let it get to room temperature so it mixes easier and doesn’t have lumps.
🥣 Bloom the gelatin in your milk – This is such a simple step but letting your gelatin bloom before starting to heat is key to a silky smooth Passionfruit Panna Cotta. Gelatin needs time to absorb liquid and soften before it can dissolve properly.
🎛️ When heating the cream mixture, keep the flame gentle – You are not looking for a boil here, just some cozy steam. Don’t scrape the bottom of your pan while mixing.
🥄 Strain your cream mixture into the blended mascarpone and sour cream – this extra step of straining may seem silly but trust me, it is the secret to having the silky smooth texture you want in your panna cotta. Cover and let chill in the fridge for at least 6 hours, or overnight, till set.
🍮 To serve – Smear a generous amount of the passionfruit caramel across the plate to the side. Gently un-mold the panna cotta. Place in the center of the plate, just a little bit off from the caramel. Spoon the fresh passionfruit pulp on top and enjoy!
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🔥Chef Nadia’s Tip🔥
When whisking in the gelatin to your milk mixture, don’t touch the bottom of your pot, so you don’t scrape. This can cause the gelatin start to set or stick to the bottom before fully dissolving. Scraping it can create little gelatin clumps that never fully melt. This can lead to an unpleasant, bumpy texture in your panna cotta.
Substitutions and Variations
- Substitutions
- You can sub your heavy cream with coconut cream or a mix of full-fat coconut milk and cashew cream. It will give a more tropical taste to it. Just make sure you aren’t subbing it with a watery plant based milk because it won’t set correctly.
- Instead of mascarpone, you can use cream cheese (softened) or full-fat ricotta.
- The passionfruit caramel is really delicious, but it isn’t always in season. This Panna Cotta recipe really is the perfect canvas for just about anything, so have fun with whatever toppings sound good to you. You can even set out a little area with different options and let your guests pick!
- Variations
- Rosemary Honey Panna Cotta – Add a sprig of rosemary and 6 teaspoons of honey to the milk mixture on the stove. Remove the rosemary after heating. Top with honey after plating.
- Fresh Fruit Variation – Skip the caramel and use fresh fruit instead! You can add a drizzle of honey too if you would like.
The Perfect Pairings
Start your night off right with Tinto de Verano, this red wine cocktail has a light and citrusy profile that will pair nicely. A delicious Goat Cheese Appetizer or Scallop Tartare are both great appetizer to follow this cocktail with. For your main Chicken Milanese and Caesar Salad is a great choice.
Passion Fruit Panna Cotta: Questions Answered
Using a sharp knife, cut the passionfruit lengthwise and use a spoon to scoop out the seed filled delicious pulp.
This can be made 2-3 day ahead as long as it is all stored properly. If they will be in the fridge for a while, cover the single serve cups very tightly once you pour the Panna Cotta inside. Seal the Passionfruit Caramel in a jar. Do not un-mold until when you’re ready to serve and take the caramel out of the fridge about 30-45 minutes before serving so you can spread it easily.
I really like using Disposable Single Serve Cups. They are much easier for gently getting the panna cotta out.
Panna Cotta
Equipment
- 2 large bowls
- pot
- Single Serve Cups, I use Single Serve Disposable
- small saucepan
Ingredients
Panna Cotta
- ½ cup half and half (or milk), + 2 tbsp
- 2 gelatin envelopes, 5 tsp
- 1 qt heavy cream
- 2 tsp vanilla bean paste
- 1¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- 1 orange, zest, no juice
- 8 oz mascarpone
- 2 tbsp sour cream
- 4 fresh passionfruit, for topping, optional
Passionfruit Caramel
- 1 cup frozen passion fruit chunks
- ⅔ cup cane sugar
- 3 tbsp butter
Instructions
Panna Cotta
- In a large bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
- Meanwhile, add the heavy cream, vanilla bean paste, condensed milk, salt, sugar and orange zest to a pot. Warm gently over medium heat, stirring occasionally – do not let it boil.
- Once the mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Try to not scrape the bottom of the pot while whisking, this can cause gelatin clumps which will give you a grainy texture. Set aside to cool slightly.
- In a large bowl, whisk together the mascarpone and sour cream until incorporated. Strain in the warm cream you had cooling, a little at a time, so you don’t get lumps.
- Divide the mixture evenly into 8 single serve cups (disposable cups work great for easy unmolding).
- Cover well and refrigerate for at least 6 hours, or overnight, to set.
Passionfruit Caramel
- In a small saucepan, combine the passion fruit and the sugar. Bring to a boil and let it thicken slightly until it coats the back of a spoon. Remove from heat and whisk in the butter.
- To serve, smear caramel on a plate, un-mold the panna cotta and if you would like, spoon fresh passion fruit over the top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
