Sensational Passion Fruit Panna Cotta is made with coconut milk and will make you fly right to the tropics. It is a light and easy dessert to make for the whole family.
Panna Cotta means cooked cream in Italian from northern Italy, in Piedmont. It’s a simple dessert often aromatized with vanilla, rum, or coffee and topped with fruity coulis or caramel. However, this time, it’s the same format but with a Tropical flair! An easy, gluten-free, and elegant dessert to bite into.
Types of Passion Fruits
They call the larger yellow passion fruit Maracuya in South and Central America. This yellow version of passion fruit is more present than purple and has more juice. In South America, they make ceviche, cocktails, cheesecake, and ice cream with it, a reasonably common fruit. They both taste similar and contain the grains, but the yellow version contains double the goods.
Is it Ripe or Not?
Whether you found a yellow or purple variety, make sure it sounds full by shaking it, and just like avocados, don’t dare open a firm, polished one. You need it to be slightly wrinkled to get to the sweet juice! The seeds are comestible and beneficial to your health, but if you prefer smoother results, strain the passion fruit in a mesh strainer.
You could easily replace the passion fruit with any tropical fruit, like pineapple, mango, or even strawberries, which would be great in there. Keep some juice and some fruit bits for topping the pannacotta, and voila! You’ve got an elegant, fresh dessert!
Store easily for about five days in the refrigerator covered with a plastic wrap. You can also freeze them for later use.
Other Passion Fruit Recipes
Passion Fruit Panna Cotta
- 400 ml coconut milk
- 200 ml heavy cream (35% fat)
- 100 g sugar
- 10 g gelatin neutral (or 3 gelatin sheets)
- 4 passion fruits
- 1 pinch salt
- Soak the gelatin sheets in cold water for a few minutes to soften them up.
- Add the sugar, coconut milk and gelatin powder to a small saucepan and mix well until dissolved.
- Add the cream and mix.
- Warm up the cream a bit *until the gelatin sheets get dissolved or before the liquid starts simmering. (it should not cook, even if it’s called cooked cream in Italian…)
- Add to recipients of your choice, cool a bit and cover with plastic wrap.
- Let sit in the refrigerator for about 3-4 hours before serving.
- When ready to serve, cut the passion fruit in two, add the content to a bowl and check if ripe. (add a little syrup or honey if too acidic)
- Serve on top of the panna cotta.