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This vibrant passion fruit panna cotta delivers the perfect balance of tropical tang and creamy sweetness, all without using gelatin. The agar-agar creates a beautiful set while keeping the dessert plant-based and suitable for vegetarians and vegans alike.
The first time I made this for a summer dinner party, my guests were shocked it contained no dairy or gelatin. Now it's become my signature dessert when passion fruits are in season, and I love watching people's faces light up with that first spoonful.
Ingredients
- Passion fruit pulp: Fresh from about 8-10 fruits, creating a vibrant tropical flavor that makes this dessert special
- Almond milk: Providing a neutral base that allows the passion fruit to shine
- Granulated sugar: Balances the tartness of the passion fruit without overwhelming it
- Agar agar powder: The plant-based setting agent that gives perfect texture
- Coconut cream: Adds luxurious richness and complements the tropical theme
- Vanilla extract: Optional but adds depth to round out the flavor profile
- Lime juice: In the coulis brightens the passion fruit topping for a perfect finish
Step-by-Step Instructions
- Extract the passion fruit juice:
- Process the passion fruit pulp in a food processor for about 30 seconds until the seeds separate from the juice. The quick blitzing helps release the maximum amount of juice from around the seeds without crushing the seeds themselves which would make the mixture bitter.
- Strain the pulp:
- Press the processed mixture through a fine-mesh sieve, applying gentle pressure with a spoon to extract all the juice while leaving the seeds behind. Take your time with this step as it ensures a silky-smooth panna cotta texture.
- Create the base mixture:
- Combine the passion fruit juice, almond milk, sugar, and agar agar in a saucepan. Whisk thoroughly to ensure the agar agar is fully dissolved with no lumps. Simmer gently for exactly 5 minutes, which activates the agar agar's setting properties. Watch the mixture carefully as it thickens slightly.
- Incorporate the cream elements:
- Remove from heat and whisk in the coconut cream and vanilla extract until completely smooth. Return to low heat just until the coconut cream fully melts and incorporates. Avoid boiling which can affect the setting properties of the agar agar and potentially create a grainy texture.
- Final straining:
- Pour the mixture through a fine-mesh sieve one more time to catch any remaining solids or undissolved agar agar. This double-straining ensures the silkiest possible texture in your final dessert.
- Fill your molds:
- Carefully pour the mixture into your preferred serving containers. The recipe fills approximately five standard panna cotta molds, but small ramekins or decorative glasses work beautifully too. Leave a small space at the top if you plan to add the coulis later.
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The passion fruit is truly the star of this recipe. I find its complex sweet-tart flavor profile creates a dessert that's both refreshing and indulgent simultaneously. My first taste of fresh passion fruit came during a trip to Brazil, and creating this panna cotta brings back those wonderful memories every time.
Perfect Passion Fruit Selection
Choose passion fruits that feel heavy for their size, indicating they're full of juice. The skin should be slightly wrinkled - this means they're perfectly ripe. Smooth-skinned passion fruits need a few more days to develop their full flavor. The more wrinkled the skin, the sweeter and more concentrated the flavor becomes, making them ideal for this dessert.
Make-Ahead Magic
This panna cotta actually benefits from being made a day in advance. The extra time in the refrigerator allows the flavors to marry beautifully, with the passion fruit notes becoming more pronounced. Simply keep the molds covered until ready to serve. The coulis can also be prepared ahead and stored separately in the refrigerator for up to 3 days.
Serving Suggestions
For an elegant presentation, unmold the panna cotta onto a plate and surround it with fresh berries like raspberries or blackberries, which complement the passion fruit beautifully. Alternatively, serve in clear glasses with the passion fruit coulis layered on top for a stunning visual effect. A small sprig of mint adds a lovely color contrast and fresh aroma that elevates the presentation.
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This panna cotta is a true celebration of tropical flavors, perfect for impressing guests or treating yourself!
Frequently Asked Questions
- → Can I use other non-dairy milks for this panna cotta?
Yes, this recipe works well with multiple plant-based milks. While almond milk is specified, you can substitute soy milk or oat milk with comparable results. The coconut cream provides the richness, so the milk choice mainly affects subtle flavor notes.
- → What's the difference between agar agar powder and flakes?
Agar agar powder is more concentrated than flakes, so they cannot be substituted 1:1. This recipe specifically requires powder form as it dissolves and sets more consistently. Using flakes would require different measurements and may result in an improperly set dessert.
- → How far in advance can I make passion fruit panna cotta?
You can prepare this dessert up to 48 hours in advance. Keep the panna cotta covered in the refrigerator until ready to serve. For best results, add the passion fruit coulis just before serving to maintain the visual contrast and fresh flavor.
- → Why separate the passion fruit seeds from the pulp?
Separating the seeds creates a smooth, silky texture in the panna cotta base. The seeds are removed by blitzing the pulp briefly and then straining. However, seeds are traditionally kept in the coulis topping for visual appeal and textural contrast.
- → What if my panna cotta won't unmold properly?
If you're having trouble unmolding, try dipping the mold in hot water for 5-10 seconds to slightly warm the edges. Then run a thin knife around the edge before inverting onto a plate. Gently pushing the edges of silicone molds should help release the dessert.
- → Can I make this without coconut cream?
Coconut cream provides the rich, creamy texture essential for authentic panna cotta. While you could experiment with other thick non-dairy creams, the coconut complements the tropical passion fruit perfectly and helps achieve the proper consistency.