Panna Cotta is one of those desserts that looks like it’s difficult to make, but in fact is quite easy. It doesn’t require many ingredients and you can customize the flavor easily. While I used passion fruit for this recipe you could easily swap it out for a different fruit.
To start, I added a 1/2 cup of passion fruit juice to a measuring cup and sprinkled unflavored gelatin on top. I let it sit for 15 minutes and then whisked it together.
In a medium saucepan over medium heat I whisked milk, heavy whipping cream, vanilla extract and sugar together until the sugar dissolved and the mixture began to simmer. I them removed it from the heat and let it sit for 10 minutes. Letting the mixture cool is key. If it’s too hot when you add the passion fruit/gelatin mixture in the next step the gelatin will lose its ability to thicken and your panna cotta will not firm up.
Next, I whisked the passion fruit mixture into the milk mixture until it dissolved.
Once the panna cotta mixture was ready it was time to divide it among four ramekins. To make it easy to divide the mixture among the ramekins I transferred it to a measuring cup…
And then poured 1/2 cup of the mixture into each of the ramekins.
After letting it cool to room temperature, I covered the ramekins and refrigerated the panna cotta for at least three hours so it could firm up.
Now, this is the nerve wrecking part… Will it firm up? I ended up checking it after an hour and was happy to see that it was already firming up. And after letting it sit in the refrigerator a bit longer it was the perfect consistency. You could top the panna cotta with a raspberry sauce or some whipped cream, but I was fine eating it as is.
Passion Fruit Panna Cotta
1/2 cup passion fruit juice*
1 1/2 teaspoons unflavored gelatin
3/4 cup whole milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup sugar
*I used frozen passion fruit pulp that I defrosted in the refrigerator overnight.
Add passion fruit juice to a small bowl and sprinkle the unflavored gelatin on top. Let sit for 15 minutes.
In a medium saucepan combine the milk, heavy cream, vanilla extract and sugar. Whisk the mixture over medium heat until the sugar dissolves and the mixture comes to a bare simmer. Let sit for 10 minutes.
Whisk together the passion fruit juice and the gelatin and then whisk into the milk mixture to dissolve.
Divide the mixture among 4 ramekins and let cool to room temperature. Cover each and then refrigerate for at least 3 hours until the panna cotta has set.