Passionfruit Panna Cotta
Passionfruit panna cotta is a smooth, creamy Italian dessert with a tropical twist. The rich, velvety panna cotta is infused with vanilla and topped with tangy passionfruit puree, creating a perfect balance of sweetness and tartness. It’s an easy yet impressive dessert for any occasion.
Ingredients
- 2 cups heavy cream
- ½ cup granulated sugar
- 1 vanilla bean split and scraped or 1 tsp vanilla extract
- 2 tsp unflavored gelatin
- ¼ cup cold water
- 1 cup passionfruit puree
- Fresh passionfruit pulp for garnish
Instructions
Prepare the Cream Base
- In a saucepan, combine heavy cream, sugar, and vanilla bean (or extract).
- Heat over medium, stirring occasionally, until the sugar fully dissolves. Do not boil.
Bloom the Gelatin
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to absorb the liquid.
Combine Gelatin and Cream
- Remove the cream mixture from heat and stir in the bloomed gelatin. Mix well until fully dissolved.
Add Passionfruit Puree
- Let the mixture cool slightly, then gently stir in the passionfruit puree.
Pour into Molds
- Pour the mixture into serving glasses or ramekins.
- Cover and refrigerate for at least 4 hours (or overnight) until set.
Serve and Garnish
- Before serving, top with fresh passionfruit pulp.
- Optionally, add a few mint leaves or crushed pistachios for extra texture.
Notes
- Choosing Passionfruit: Pick fruits that are slightly wrinkled—they are at their sweetest and most flavorful.
- Avoid Overheating Cream: If the mixture gets too hot, it can affect the texture of the panna cotta.
- Serving Tip: Run a knife around the edges of the mold and dip the bottom in warm water for a few seconds to easily unmold the panna cotta.