Description
This Passion Fruit Panna Cotta is a creamy and refreshing no-gelatin dessert made with passion fruit pulp, coconut cream, and almond milk, set using agar-agar. It features a luscious passion fruit coulis topping that balances sweetness with a tangy lime kick. Perfect for a light, tropical treat that is vegan and dairy-free.
Ingredients
Scale
Panna Cotta
- 160 g passion fruit pulp (without seeds) (extracted from approximately 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 freshly squeezed lime juice
Instructions
- Separate passionfruit juice and seeds: Place the passion fruit pulp in a food processor and blitz for about 30 seconds to separate the juice from the seeds.
- Sift passionfruit juice: Press the blended mixture through a fine-mesh sieve to remove all seeds, collecting the smooth juice.
- Cook panna cotta base: In a small saucepan, combine the passionfruit juice, almond milk, sugar, and agar-agar powder. Whisk well and simmer over medium heat for 5 minutes to activate the agar.
- Add coconut cream and vanilla: Remove from heat and whisk in the coconut cream and vanilla extract. Return to low-medium heat and gently warm until the coconut cream has fully melted into the mixture, taking care not to boil.
- Strain mixture: Pour the panna cotta mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
- Mold panna cotta: Divide the mixture evenly into five serving molds or containers, such as silicone panna cotta molds, yogurt containers, or glass bowls.
- Set in fridge: Allow the mixture to cool slightly for about 10 minutes, then cover with lids or plastic wrap. Refrigerate for at least 4 hours or preferably overnight until fully set.
- Prepare passion fruit coulis: In a saucepan, combine the passion fruit pulp with seeds, sugar, and lime juice. Bring to a simmer and cook for 5 minutes, whisking regularly. Remove from heat and let cool to room temperature.
- Unmold panna cotta: When ready to serve, remove lids or plastic wrap. Place a plate on top of each mold and carefully invert it to release the panna cotta. For glass or ceramic bowls, loosen edges with a knife before unmolding.
- Serve with coulis: Pour the cooled passion fruit coulis over the panna cotta immediately before serving for a delicious, tangy finish.
Notes
- Passion fruit pulp can be extracted by cutting fruits in half and scooping out pulp; no need to discard seeds initially as they are separated by blending and sifting.
- Agar-agar powder is a plant-based gelatin substitute derived from seaweed, used to set the panna cotta without gelatin.
- For the best creamy texture, use full-fat coconut cream or chilled canned coconut milk.
- Chilling overnight improves the panna cotta’s texture and flavor.
- Ensure not to boil the mixture after adding coconut cream to avoid curdling.
