Description
A silky and refreshing Italian-style dessert made with creamy vanilla panna cotta and topped with a bright, tropical passion fruit sauce. This elegant make-ahead dessert is light, smooth, and perfect for warm-weather entertaining or special occasions.
Ingredients
- For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons gelatin powder
- 3 tablespoons cold water
- For the Passion Fruit Topping:
- 1/2 cup passion fruit pulp
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For Garnish:
- Fresh mint leaves
- Extra passion fruit pulp
Instructions
- Sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes.
- In a saucepan over medium heat, combine the heavy cream, whole milk, and sugar.
- Stir gently until the sugar dissolves and the mixture is warm but not boiling.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Add the bloomed gelatin and whisk until fully dissolved.
- Pour the panna cotta mixture evenly into serving glasses or ramekins.
- Refrigerate for at least 4 hours or until fully set.
- To prepare the topping, combine the passion fruit pulp, sugar, and lemon juice in a small saucepan.
- Simmer over low heat for 3-4 minutes until slightly thickened, then let cool completely.
- Once the panna cotta is set, spoon the passion fruit topping over each serving.
- Garnish with fresh mint leaves and extra passion fruit pulp before serving chilled.
Notes
- Do not allow the cream mixture to boil, as overheating can affect the texture.
- For a tropical variation, replace part of the milk with coconut milk.
- Keep the topping separate until serving for the freshest presentation.
- Canned or frozen passion fruit pulp works well if fresh passion fruit is unavailable.
- Allow the panna cotta to chill fully for the smoothest and creamiest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20g
- Sodium: 55mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
