Description

This Passion Fruit Panna Cotta recipe offers a creamy, tropical dessert without the use of gelatin, making it suitable for vegetarians. Using agar-agar powder as a natural gelling agent, it combines tangy passion fruit with rich coconut cream and almond milk for a luscious texture. Topped with a vibrant passion fruit coulis, this elegant, no-bake treat is perfect for warm weather or any occasion that calls for a refreshing, fruity dessert.

Ingredients

Scale

Panna Cotta

160 g passion fruit pulp (without seeds) (extracted from ~8-10 passion fruits)
240 ml almond milk (or soy milk/oat milk)
100 g granulated sugar
¾ teaspoon agar-agar powder
240 g coconut cream (or chilled full-fat canned coconut milk)
1 teaspoon vanilla extract (optional)

Passion Fruit Coulis

200 g passion fruit pulp (with seeds)
100 g granulated sugar
1 tablespoon lime juice (freshly squeezed)

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Instructions

Separate passionfruit juice and seeds: Add the passion fruit pulp to a food processor and blitz for around 30 seconds until the juices separate from the seeds.
Sift: Press the mixture through a fine-mesh sieve to remove the passion fruit seeds, collecting only the juice.
Cook panna cotta base: Pour the passionfruit juice into a small saucepan along with the almond milk, sugar, and agar-agar powder. Whisk well and simmer the mixture over medium heat for 5 minutes until the agar-agar is fully dissolved.
Add flavors and cream: Remove the saucepan from heat, then whisk in the coconut cream and vanilla extract. Return the saucepan to medium-low heat and gently warm until the coconut cream melts into the mixture, making sure not to let it boil.
Sift the mixture: Strain the panna cotta mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
Mold: Divide the mixture evenly among five 8.5 cm x 7 cm panna cotta molds or similar containers such as cleaned yogurt pots or glass bowls.
Set: Allow the panna cotta to cool slightly for about 10 minutes, then cover each container with lids or plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
Prepare passion fruit coulis: In a saucepan, combine the passion fruit pulp (with seeds), sugar, and freshly squeezed lime juice. Bring to a gentle simmer and cook for 5 minutes while whisking regularly. Remove from heat and let cool to room temperature.
Unmold panna cotta: To serve, remove lids/plastic wrap and place a serving plate on top of each mold. Carefully invert the mold and gently push along the edges to release the panna cotta. For glass or ceramic bowls, run a knife around the sides to loosen before serving.
Serve: Pour the cooled passion fruit coulis over the panna cotta just before serving for a vibrant, tangy finish.

Notes

To extract passion fruit pulp without seeds, blend the fruit briefly and strain using a fine sieve.
Agar-agar powder is a vegetarian substitute for gelatin and must be simmered properly to activate its gelling properties.
Coconut cream or chilled full-fat canned coconut milk adds richness and creaminess.
Almond milk can be substituted with other plant-based milks like soy or oat milk.
Ensure the panna cotta mixture is not boiled after adding the coconut cream to prevent curdling.
The coulis can be prepared ahead and chilled until serving.
For best texture, refrigerate the panna cotta for at least 4 hours or overnight.