This dessert is my go-to when I want something that feels fancy but takes almost no effort—Passionfruit Panna Cotta is light, creamy, tangy, and just the right amount of tropical. It’s like a vacation in a spoon. Trust me, you’re going to fall in love at first bite!
Why You’ll Love This Recipe
The first time I served this at a dinner party, everyone thought I’d ordered it from a fancy patisserie! But between us—it’s mostly stirring and chilling. It’s just elegant enough to impress, but simple enough to make ahead for a busy weeknight treat.
- Only 15 minutes of hands-on time
- Make-ahead friendly—perfect for entertaining
- Bright, tangy passionfruit balances the rich cream
- Minimal ingredients, maximum flavor
- Pretty enough to be a plated dessert, easy enough for a weekday
Ingredients Breakdown
Essentials
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons (1 packet) unflavored gelatin
- 1/4 cup cold water
- 1/2 cup passionfruit pulp (fresh or frozen, with or without seeds)
Pro Tips
- If using frozen passionfruit pulp, thaw it in the fridge and strain if you prefer seedless.
- For a lighter version, swap out half of the cream for full-fat coconut milk—hello tropical twist!
- Use clear glasses or ramekins to show off those stunning golden layers.
Step-by-Step Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- In a medium saucepan, combine cream, milk, and sugar. Stir gently over medium heat until hot but not boiling—just when you see steam rising.
- Remove from heat and stir in the vanilla extract and bloomed gelatin until fully dissolved.
- Pour the mixture into ramekins or glasses, leaving about 1/2 inch at the top. Chill in the fridge for at least 4 hours, or until set.
- Once set, spoon passionfruit pulp over the top of each panna cotta and serve chilled.
Chef’s Tips and Tricks
- Don’t let the cream boil—it can turn grainy. Just warm it gently.
- Let the gelatin fully dissolve to avoid unwanted lumps.
- Make it the night before and store covered in the fridge for up to 3 days.
- For extra elegance, garnish with a mint leaf or edible flowers.
Recipe Variations and Serving Suggestions
- Replace passionfruit with mango puree or raspberry compote for an easy swap.
- Top with toasted coconut for crunch and extra flair.
- Serve in mini jars as part of a dessert board for entertaining.
- Layer with sponge cake or crushed shortbread for a trifle-style treat.
FAQs
Can I make this dairy-free?
Yes! Use full-fat canned coconut milk instead of cream and milk. It’ll still be silky with a tropical note that pairs beautifully with passionfruit.
Where can I find passionfruit pulp?
Most Latin or Asian markets carry frozen passionfruit pulp. You can also use fresh passionfruit if it’s in season, or purchase shelf-stable puree online.
Can I use agar-agar instead of gelatin?
Yes, but the texture will be slightly different—firmer than traditional panna cotta. Use about 1 teaspoon of agar powder for this recipe, and make sure to boil it to activate.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 4 hours 15 minutes (including chill time)
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons unflavored gelatin (1 packet)
- 1/4 cup cold water
- 1/2 cup passionfruit pulp
Instructions:
- Bloom gelatin in cold water for 5 minutes.
- Heat cream, milk, and sugar until steaming. Stir in vanilla and gelatin until dissolved.
- Pour into ramekins. Chill for 4 hours or overnight.
- Top with passionfruit pulp before serving.
Nutrition: ~320 calories per serving
Did you make this recipe? Snap a photo, tag me @thekitchensaid on Instagram, and leave a comment below—I love seeing your kitchen wins!
