Passion Fruit Panna Cotta is a tropical twist on the classic Italian dessert. Silky smooth, lightly sweetened cream is gently set with gelatin and topped with a vibrant, tart passion fruit coulis. This elegant dessert is a perfect make-ahead option for dinner parties or romantic evenings, offering a balance of rich and refreshing in every spoonful.
In a small bowl, combine gelatin with cold water. Let sit for 5–10 minutes to soften (bloom).
Meanwhile, lightly grease 4 ramekins or small glasses if planning to unmold the panna cotta.
In a saucepan over medium heat, combine cream, milk, and sugar.
Heat until sugar is dissolved and mixture is steaming (not boiling).
Remove from heat and stir in vanilla extract.
Add the bloomed gelatin and whisk until fully dissolved.
Pour the warm mixture evenly into ramekins or glasses.
Let cool to room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
In a small saucepan, combine passion fruit pulp, sugar, and water.
Simmer gently for 3–5 minutes, stirring occasionally.
Optional: Stir in cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) for a slightly thicker sauce.
Let cool completely before spooning over chilled panna cotta.
If unmolding, dip ramekins in hot water for 5–10 seconds and invert onto a plate.
Spoon cooled passion fruit sauce over the top.
Garnish with mint leaves, edible flowers, or a few extra seeds for texture.
Don’t overheat the gelatin—it weakens setting power.
Can’t find passion fruit? Try mango, raspberry, or lemon curd as a topping.
Vegan version: Use coconut cream and agar-agar in place of dairy and gelatin.
Make ahead: Panna cotta keeps well in the fridge for 2–3 days.
4 servings