Silky Passionfruit Panna Cotta

This silky passionfruit panna cotta transforms humble cream into an elegant dessert with tropical flair. The delicate wobble and bright passionfruit flavor create a perfect balance between rich and refreshing, making it an impressive finale to any meal.

I first made this panna cotta for a summer dinner party and watched as my guests fell silent upon the first spoonful. The bright tropical flavor against the silky cream base has become my signature dessert whenever I want to impress without spending hours in the kitchen.

Ingredients

• Whole milk: Provides the perfect base for blooming gelatine properly
• Powdered gelatine: Creates that signature wobble texture
• Caster sugar: Dissolves easily for a smooth consistency
• Heavy cream: Delivers the luxurious richness essential to panna cotta
• Passionfruit pulp: Brings bright tropical flavor that cuts through the richness
• Vanilla extract: Enhances the cream flavor without overpowering the passionfruit

Step-by-Step Instructions

Prepare the Ramekins:

If planning to unmold the panna cotta lightly grease your ramekins with a thin layer of neutral oil using a paper towel to remove any excess pooling. This ensures they will release smoothly when turned out. For serving directly in the vessel skip this step entirely.

Bloom the Gelatine:

Pour cold milk into a small saucepan and sprinkle gelatine evenly across the surface allowing it to hydrate for a full 5 to 7 minutes. This critical step ensures the gelatine dissolves properly and creates the perfect wobble. The surface should look wrinkled or slightly sunken when properly bloomed.

Dissolve the Gelatine:

Place the saucepan over very low heat stirring gently until the gelatine completely dissolves. This should take about 2 minutes. Keep the heat gentle as gelatine loses its setting power if it simmers or boils. If you see even the slightest steam remove from heat immediately until fully dissolved.

Add Sweetness:

Add the caster sugar to the warm milk mixture and stir continuously until completely dissolved about 1 minute. The fine sugar granules should disappear entirely creating a smooth sweet base.

Combine Remaining Ingredients:

Remove the saucepan from heat then pour in the cream and vanilla stirring well to incorporate. Add the strained passionfruit pulp and mix thoroughly working quickly as passionfruit can cause slight curdling in dairy. Continue stirring for about 30 seconds to ensure everything is smooth and well combined.

Strain and Pour:

Pour the entire mixture through a fine mesh strainer into a spouted measuring jug to catch any undissolved gelatine or curdled bits. This ensures perfectly smooth panna cotta. Immediately divide between your prepared ramekins filling each about ¾ full.

Chill Until Set:

Place filled ramekins in a refrigerator safe tray for easy handling and refrigerate for at least 6 hours or preferably overnight. The extended chilling time allows the flavors to meld and the texture to become perfectly set with that signature gentle wobble.

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The passionfruit syrup truly elevates this dessert from good to extraordinary. I discovered this recipe during a vacation in Australia where passionfruit grows abundantly and the locals taught me that the syrup not only adds flavor but creates that beautiful visual contrast that makes guests reach for their phones before their spoons.

Crafting Perfect Passionfruit Syrup

The passionfruit syrup adds both visual appeal and flavor intensity to this elegant dessert. Creating a proper syrup rather than simply spooning fresh passionfruit over the top provides a more refined sweetness that complements rather than overpowers the delicate panna cotta. The syrup also creates that perfect dripping effect when poured over the unmolded desserts giving them a professional restaurant quality presentation.

Unmolding Tips for Perfect Presentation

Achieving that perfect panna cotta release requires patience and gentle technique. After chilling ensure you run a thin knife around the very edge of each ramekin taking care not to cut into the dessert itself. The hot water bath should be just hot enough to melt the outer layer without warming the entire dessert. If the panna cotta refuses to release after the initial attempt return it to the water bath for another 10 seconds rather than forcing it which could tear the delicate structure.

Flavor Variations

This versatile panna cotta base welcomes creative adaptations while maintaining its elegant structure. Replace the passionfruit with equal amounts of mango puree for a sweeter tropical variation. For a more sophisticated version infuse the cream with a split vanilla bean pod instead of extract and add a tablespoon of Malibu coconut rum to enhance the tropical notes. During winter months substitute passionfruit with blood orange juice and zest for a seasonal adaptation that brings vibrant color and citrus brightness.

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The luxurious texture of panna cotta contrasted with bright passionfruit creates a dessert that feels both indulgent and refreshing. Whether served for a special occasion or a simple family dinner the elegant presentation belies the simplicity of preparation making this a dessert recipe worth mastering.

Frequently Asked Questions

→ Can I make this panna cotta ahead of time?

Yes, this panna cotta is perfect for making ahead. It needs at least 6 hours to set properly, but overnight chilling gives even better results. The syrup can also be prepared in advance and stored separately in the refrigerator until serving time.

→ What can I substitute for fresh passionfruit?

If fresh passionfruit isn't available, you can use store-bought passionfruit pulp or puree. In a pinch, you could substitute with mango puree with a touch of lemon juice for tartness, though the flavor profile will be different.

→ Why did my panna cotta curdle when adding passionfruit?

Passionfruit is acidic and can cause slight curdling when mixed with dairy. This is normal! Keep stirring quickly after adding the passionfruit and strain the mixture afterward to ensure a smooth texture. The final set panna cotta will be perfectly silky.

→ How do I know when my gelatin is properly dissolved?

Properly dissolved gelatin should be completely clear in the warm milk mixture with no visible granules. If you're having trouble dissolving it completely, try pressing any remaining granules against the side of the pan with your spoon. Remember to keep the heat low and never let the mixture simmer.

→ Can I make this dessert vegetarian?

Yes, you can substitute the powdered gelatin with agar-agar powder for a vegetarian version. Use about 1-1.5 teaspoons of agar-agar in place of the 3 teaspoons of gelatin. Note that agar sets more firmly than gelatin, so the texture will be slightly different.

→ Why isn't my panna cotta setting properly?

Insufficient setting usually happens when the gelatin wasn't fully bloomed or dissolved, the mixture was overheated (destroying the gelatin's setting properties), or the ratio of liquid to gelatin was off. Ensure you're using the exact measurements and following the temperature instructions carefully.