Passion Fruit Panna Cotta


1/4 cup whole milk

1.5 tsp unflavored gelatin

1 1/2 cups heavy whipping cream (at least 33% fat content)

2/3 cup granulated sugar

1 tsp vanilla extract or vanilla paste

1 cups sour cream

1/2 cup passion fruit puree without seeds


  1. In a saucepan sprinkle 1 1/2 tsp of unflavored gelatin over 1/4 cup of whole milk, stir and allow to bloom for 2-3 minutes. Then, heat gently and keep stirring until the gelatin is dissolved.
  2. Add 1/2 cup of cream and heat once again just until steaming. Do not boil
  3. Next, add 2/3 cups sugar and stir until the sugar is dissolved completely.
  4. Now, slowly pour 1 cup of cold cream into the hot gelatin mixture while continuously whisking.
  5. Add 1 tsp vanilla extract or vanilla emulsion (it will have vanilla beans) and 1 cup of sour cream and whisk until the mixture is smooth. Lastly, add 2/3 cup passion fruit juice or puree. Whisk everything until it’s well combined.
  6. For mini portions, use 1/4 cup measuring cup to pour the passion fruit panna cotta into mini cups. For regular portions use regular wine glasses and add 1/2 cup of panna cotta mixture into each glass.
  7. This recipe should give you about 12 mini cups or 6 regular 1/2 cup portions.
  8. Refrigerate for several hours or until set.
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