Vanilla Panna Cotta with fresh passion fruit

Creamy vanilla panna cotta served with fresh passion fruit is the ultimate, fuss-free dessert and perfect for summer gatherings.

What is Panna Cotta?

Panna Cotta is a classic Italian dessert made with cream and sugar, set with gelatine. The cream can be infused with a variety of flavors like vanilla, chocolate or coffee.

Ingredients

This vanilla panna cotta recipe is a great recipe to make ahead and be store in the refrigerator for up to 3 days before serving. It’s a very simple recipe with simple ingredients. Using both cream and milk results in a silky smooth texture and a rich, but not overly so, dessert gently flavoured with sugar and vanilla. You can use a whole vanilla bean pod (split in half) , vanilla bean paste or vanilla extract.

• Cream. Heavy cream/Whipping cream.
• Milk. I used full cream/whole milk. Buttermilk or yogurt can be used instead. Coconut milk is great if you’d prefer to keep this recipe dairy-free or vegan. Remember to substitute the gelatine with a vegan substitute like agar agar in that case.
• Sugar. 
• Vanilla. I used vanilla paste but extract can also be used.
• Gelatine. Powder/leaves.
• Passion fruit, for serving.
• Raspberries, for serving. Strawberries can be used instead. Alternatively, serve with berry sauce.

How to make Panna Cotta

1. Bloom the gelatine: If using powdered gelatine (gelatin), sprinkle the gelatine over the milk in a small bowl and allow to stand for 5 minutes. If using gelatine leaves, soak the gelatine leaves in cold water for 5 minutes until softened then squeeze out any of the water before stirring it into the hot cream.
2. Make the panna cotta: Heat the cream (and milk, if using gelatine leaves),  sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the cream is hot, but not boiling. Whisk the softened gelatine leaves into the cream mixture off of the heat until combined. If using powdered gelatine, stir the bloomed gelatine and milk into the cream and over low heat, stir until completely incorporated into the hot cream. Take care not to allow the mixture to boil. Once the gelatine has been incorporated, allow the mixture to cool for 15 minutes, stirring regularly. Taste and adjust sweetness, if necessary. Remove the vanilla pod, if using, and discard.
3. Allow to set: Pour into ramekins or small glasses then cover with plastic wrap and place in the refrigerator to chill overnight (at least 6 hours).
4. Serve: Serve the panna cotta with fresh passion fruit and raspberries. Any berries will work well. If you’d like to serve the Panna Cotta on serving plates, run a knife around the edge of the ramekin and invert onto a serving plate. If the Panna Cotta isn’t releasing, dip the ramekin into hot water to allow for easier removal.

Can I make this ahead?

Panna Cotta is the perfect make-ahead dessert. It can be made up to 2 days in advance and kept covered in the fridge.

Easy dessert recipes

1. Fresh berry Eton mess
2. Easy Puff Pastry Blueberry Galette
3. Coconut oatmeal cookie ice cream sandwiches