Tangy, creamy and sweet, this passionfruit panna cotta starts with my easy recipe for panna cotta, then passionfruit juice and a passionfruit syrup give this 15-minute Italian dessert a tropical vibe.
½cup100% passionfruit pulp / juice (including seeds)(125ml) (notes 5)
For best results, always weigh ingredients where a weight is provided
Equipment
2 Saucepans
Fine mesh strainer
Jug
ramekins
Instructions
FOR THE PASSIONFRUIT PANNA COTTA: If you want to turn the Panna Cotta out onto a plate when set, first start by greasing your ramekins with a little oil. You only want enough for them to be greased, not for the oil to be pooling. Wipe them with paper towel so there is only a light covering.
Pour the cold milk into a small saucepan and sprinkle the gelatine evenly over the top. Allow it to soften for 5-7 minutes (it should look a bit wrinkly by the end or even starting to sink into the milk).
Turn the heat on low under the saucepan and stir for a couple of minutes until the gelatine has dissolved. If it's not dissolving easily, rub it up against the sides of the saucepan. Important! Do not let it come to a simmer- ever. If it even starts steaming, remove and stir it off the heat for a little until all the gelatine is dissolved. Turn the heat down before replacing it.
Add the sugar and stir again until dissolved. This should only take another minute.
Take the saucepan off the heat. Pour in the cream and vanilla and stir well to combine. Now add the passionfruit pulp and mix thoroughly. Passionfruit has a slight curdling affect so stir well and move quickly (it doesn't last long and the panna cotta will still remain smooth, don't worry).
Pour the cream mixture through a fine-mesh strainer into a jug to catch any bits of undissolved gelatine or curdled milk.
Pour into your ramekins, in a baking tin will make it easiest to handle. Place immediately in the fridge and allow to set for at least 6 hours (even better overnight).
FOR THE PASSIONFRUIT SYRUP: You can start this while the gelatine is softening in the milk.
Strain the passionfruit juice of the seeds but keep the seeds aside in case you want to add some to your finished panna cottas.
Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar has dissolved.
Add the passionfruit juice. Bring the mixture to a boil again. Boil for 1 minute, then chill until serving time.
SERVING: To unmould the panna cottas (optional), fill a dish with hot (not boiling) water just an inch or so, then sit the moulds into the warm water for 20-30 seconds. Place your serving dish on top of the Panna Cotta mould and flip it over. Give the Panna Cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly. These will melt if left for too long so make sure you don't turn them out until ready to serve.
Drizzle the syrup over the panna cottas at serving time.
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Notes
Sugar: You can use white granulated sugar in place of the caster sugar but it will take longer to dissolve so be careful not to let the mixture overheat while doing this.
The panna cottas have a subtle passionfruit flavour on their own. Adding too much passionfruit juice to the cream mixture will cause curdling so it's kept minimal.
Make sure the gelatine is fully dissolved. You can see undissolved bits either floating on the surface of the milk or stuck to the spatula, it's very important it's all dissolved before continuing but never let it come to a simmer.
The syrup is adds more flavour and is also great used over pancakes or in cocktails.
Passionfruit pulp: If using fresh passionfruit, though the amount of pulp in them will vary, you'll need around 8 passionfruits for this recipe.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.