Guessipes

Passion Fruit Panna Cotta

Posted by Alana on

In my opinion passion fruit is an under-utilized fruit. I love passion fruit’s tropical sweet-tanginess. So I’m ecstatic that I’ve recently come across a local source for purple passion fruit. I’m using some of the seeds to try to grow my own! Until that gets going though, I used some of what I got to make passion fruit panna cotta. It looks and tastes like a fancy restaurant dessert, but it’s not too hard to make. If my passion fruit plant produces in abundance the way I hope it will, I’ll be making a whole lot more passion fruit panna cotta.

Guessipe

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 envelope unflavored gelatin (about 1 1/4 tsp)
  • 1 1/2 TBSP water

PASSION FRUIT TOPPING

  • 1 TBSP corn starch
  • 1/3 cup water
  • 1/2 cup passion fruit pulp
  • 1/4 cup sugar

Bring the cream, 1/4 cup sugar, and vanilla just to a simmer over medium heat. Remove from heat, cover, and let sit for 15 minutes.

Passion Fruit Panna Cotta cook cream vanilla sugar

In the meantime, sprinkle the gelatin over the 1 1/2 TBSP water and let stand 5 minutes.

Passion Fruit Panna Cotta sprinkle gelatin over water

Uncover the cream mixture and bring to a simmer over medium-high heat. Remove from heat and stir in the gelatin mixture. Divide the panna cotta mixture evenly between 4 ramekins or small glasses and let cool to room temperature. Refrigerate for at least 3 hours.

Passion Fruit Panna Cotta divide panna cotta

Stir together the corn starch and water in a small pot. Add the passion fruit and 1/4 cup sugar. Cook over medium heat, stirring until the mixture thickens (2-3 minutes). Set aside to cool.

Passion Fruit Panna Cotta passion fruit topping

Pour the Passion Fruit Topping over the chilled panna cotta.

Passion Fruit Panna Cotta