This Panna Cotta with Passion Fruit Sauce is an indulgent yet light dessert that feels like something from a fancy restaurant but is simple enough to make at home.
The creamy vanilla base pairs perfectly with the bright, tart passion fruit topping—each spoonful is pure luxury.
Why You’ll Love This Recipe
Silky-smooth texture with a rich vanilla flavor
A vibrant passion fruit sauce for contrast and zing
Perfect make-ahead dessert for parties or date nights
Naturally gluten-free
Elegant and impressive with minimal effort
Ingredient Highlights
Gelatin – Unflavored gelatin sets the panna cotta to the perfect wobble.
Heavy cream & whole milk – The base for a rich, silky custard.
Sugar & vanilla – Just the right amount of sweetness and aroma.
Passion fruit – Fresh juice adds bright, tropical flavor to the sauce.
Sugar (for sauce) – Balances the tanginess of the fruit.
Pro Tips Before You Start
Hydrate the gelatin thoroughly so it blends smoothly into the cream.
Don’t let the cream boil—just gently warm it until steamy.
Strain the passion fruit pulp well to extract maximum juice.
Serve the panna cotta straight from ramekins or unmold onto plates.
How to Make Panna Cotta with Passion Fruit Sauce
Step 1: Hydrate the Gelatin
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
Step 2: Heat the Cream Mixture
In a saucepan, combine the milk, heavy cream, sugar, and vanilla extract.
Gently heat over low until it steams and the sugar dissolves (about 140°F).
Remove from heat and stir in the bloomed gelatin until fully dissolved.
Step 3: Pour and Chill
Divide the mixture evenly among 4 ramekins.
Refrigerate for at least 4 hours or overnight until set.
Step 4: Make the Passion Fruit Sauce
About 1½ hours before serving, place a strainer over a saucepan.
Scoop passion fruit pulp into the strainer and press with a spoon to extract juice.
Reserve 1 tablespoon of the seeds for texture and discard the rest.
Step 5: Simmer the Sauce
Add sugar and reserved seeds to the juice.
Simmer over medium-low heat for 5 minutes, stirring constantly, until slightly thickened.
Cool before serving.
Step 6: Serve and Enjoy
Spoon passion fruit sauce over each chilled panna cotta just before serving.
What to Serve It With
A crisp glass of dessert wine or champagne
Coconut shortbread cookies on the side
Fresh berries or mint leaves for garnish
As part of a tropical-themed dinner menu
Variations & Substitutions
Use vanilla bean paste instead of extract for more intense flavor
Try mango or raspberry coulis as an alternative topping
Use half-and-half for a lighter panna cotta
Make it dairy-free with coconut cream and plant-based milk
Storage & Leftovers
Keep panna cotta covered in the fridge for up to 3 days
Add sauce just before serving to maintain the clean layers
Do not freeze—it affects texture
Leftover passion fruit sauce can be used on yogurt or ice cream
FAQs
Can I make panna cotta in advance?
Yes! It’s best when chilled for several hours or overnight.
Can I use store-bought passion fruit juice?
You can, but fresh juice offers better flavor and texture.
Can I unmold the panna cotta?
Yes—dip the ramekins in warm water for a few seconds and run a knife around the edge to release.
How do I know when the panna cotta is set?
It should have a gentle jiggle when lightly shaken but be firm enough to hold its shape.
Is gelatin vegetarian?
Standard gelatin is not. Use agar-agar for a vegetarian option, adjusting quantities accordingly.
Can I double the recipe?
Absolutely. Just make sure to distribute evenly and use appropriate ramekin sizes.
What if my sauce is too thin?
Simmer a bit longer or add a tiny cornstarch slurry to thicken.
Final Thoughts
This Panna Cotta with Passion Fruit Sauce is everything I want in a dessert—rich, smooth, bright, and just a little exotic.
It’s surprisingly simple but always elegant, and the balance of creamy and tart keeps every bite interesting.
Make this your next go-to treat for a dinner party or a romantic night in.
Panna Cotta with Passion Fruit Sauce
Ingredients
Panna Cotta:
- 2½ teaspoons unflavored gelatin
- 3 tablespoons water
- 1¾ cups heavy cream
- 1 cup whole milk
- ¼ cup plus 1 tablespoon sugar
- 2 teaspoons pure vanilla extract
Passion Fruit Sauce:
- ½ cup passion fruit juice from 6–8 fresh passion fruit
- ⅓ cup sugar
Instructions
- Sprinkle gelatin over water and let bloom for 5 minutes.
- Warm milk, cream, sugar, and vanilla over low heat until steamy.
- Stir in gelatin until dissolved.
- Pour into 4 ramekins and chill for 4 hours or overnight.
- Strain passion fruit pulp to collect ½ cup juice. Reserve 1 tbsp seeds.
- See full steps with tips & photos → https://wimpysdiner.net/panna-cotta-with-passion-fruit-sauce/
Notes
- If you don’t have fresh passion fruit, bottled 100% passion fruit juice (unsweetened) works as a substitute.
- You can unmold the panna cotta by dipping the ramekins briefly in warm water and inverting onto a plate.
- The sauce can be made a day ahead and stored in the fridge.
