Panna Cotta with Passionfruit Caramel and Mascarpone
This luscious Panna Cotta combines silky mascarpone, orange zest, and vanilla bean for a dreamy, spoonable treat. Topped with a tangy-sweet passionfruit caramel, it’s elegant enough for dinner parties yet simple to make ahead.
Ingredients
Panna Cotta
- ½ cup half and half plus 2 tbsp
- 2 envelopes gelatin 5 tsp
- 1 qt heavy cream
- 2 tsp vanilla bean paste
- 1¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- Zest of 1 orange
- 8 oz mascarpone
- 2 tbsp sour cream
- 4 fresh passionfruit optional
Passionfruit Caramel
- 1 cup frozen passion fruit chunks
- ⅔ cup cane sugar
- 3 tbsp butter
Instructions
- Bloom gelatin in milk for 10 min.
- Heat cream, vanilla, milk, salt, sugar, zest—do not boil.
- Whisk in gelatin until dissolved. Cool slightly.
- Whisk mascarpone + sour cream. Strain in warm cream gradually.
- Divide into 8 cups. Chill 6 hrs or overnight.
- See full steps with tips & photos → https://wimpysdiner.net/panna-cotta/
Notes
- For a smoother texture, always strain the warm cream mixture before combining with mascarpone.
- You can substitute orange zest with lemon for a brighter citrus note.
- If passionfruit isn't available, mango or raspberry coulis also pairs beautifully.