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Passion fruit Panna Cotta

Passion Fruit Panna Cotta with Mango Jelly

Prajakta
Passion Fruit Panna Cotta with Mango Jelly is a rich, creamy, delicious, fruity, and slightly tangy Italian dessert. It is such an elegant-looking dessert and always on the menu of big restaurants. But it is surprisingly easy and quick to make.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert, sweets
Cuisine Italian
Servings 8 servings

Equipment

  • Saucepan
  • Spatula
  • Glass Bowl

Ingredients
  

Passion Fruit Panna Cotta base

  • 300 ml Heavy Cream
  • 100 ml Milk Full fat
  • 80 gm Sugar Granular
  • 2 teaspoon Gelatin powder
  • 2 tablespoon Passion fruit puree/pulp
  • 4 tablespoon Water Cold

Mango Compote

  • 150 gm Mango pulp
  • 2 tablespoon Water
  • 1 tablespoon Sugar
  • ½ teaspoon Gelatin 2 gm

Instructions
 

Step for making passion fruit panna cotta base

  • Cut to passion fruit and scoop the pulp from inside it. Using a sieve strain the pulp. Discard the seeds and keep the pulp.
  • You can skip this step if you are using a store-bought puree.
  • Take a small bowl with 4 tablespoon cold water and sprinkle 2 teaspoon gelatin powder over it. Set it aside and let it bloom for about 10 to 12 minutes.
  • In a saucepan take 300 ml heavy cream, 100 ml milk, and 80 gm sugar. Place the pan on medium heat and cook the mixture till the sugar dissolves.
  • Stir it at regular intervals to avoid burning at the bottom. Switch off the heat as soon as the sugar dissolves and you see some tiny bubbles at the rim of the liquid.
  • Take the pan off the heat and add 2 tablespoon of passion fruit puree/pulp. Stir the mixture until well incorporated.
  • Now add the bloomed gelatin and mix it together. keep stirring till all the gelatin is dissolved.
  • Pour this mixture into the glass or shooters and keep it in the refrigerator to chill for 3 to 4 hours.
  • Once the passion fruit panna cotta is set start the prep for the topping.

Step for Mango jelly

  • Take a bowl with 1 tablespoon cold water and sprinkle ½ teaspoon gelatin over it. Set it aside to bloom for 10 to 12 minutes
  • Take a saucepan and add 150 ml mango pulp, 2 tablespoon water, and 1 tablespoon sugar.
  • Heat the mixture on medium flame till the sugar is dissolved.
  • Take it off the heat and add the gelatin that we had set aside to bloom. Stir it all well so that the gelatin dissolves into the pulp mixture.
  • Let this pulp cool for 5 to 10 minutes.
  • Take the panna cotta glasses out of the fridge and pour 2 to 3 tablespoons of the pulp in each glass.
  • Put it back in the fridge to set and chill for about an hour or till the jelly sets.
  • Serve this amazing and delicious dessert to your guests and enjoy it together.

Notes

Passion fruit panna cotta
  • Do not boil the Heavy cream and milk, just heat it enough to dissolve the sugar.
  • If you don't find passion fruit then use the passion fruit pulp available in-store or on amazon.
  • You can skip adding gelatin to the mango jelly and serve it as a compote.
  • Do not pour a hot mango compote on to of the set passion fruit panna cotta. This will melt the top layer and mess up with the clean elegant look.
  • Don't be tempted to add too much mango jelly as that will turn the dessert too sweet.
Keyword cooked cream, creamy, dairy dessert, easy dessert, eggless, elegant italian dessert, heavy cream sweets, mango, mango dessert, new year, party, passion fruit, precooked, set dessert
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