Passion Fruit Panna Cotta (Print Version)

# Ingredients:

→ Panna Cotta

01 - 160g passion fruit pulp (without seeds), extracted from 8-10 passion fruits
02 - 240ml almond milk (or soy milk/oat milk)
03 - 100g granulated sugar
04 - ¾ teaspoon agar-agar powder
05 - 240g coconut cream or chilled full-fat canned coconut milk
06 - 1 teaspoon vanilla extract (optional)

→ Passion Fruit Coulis (optional)

07 - 200g passion fruit pulp (with seeds)
08 - 100g granulated sugar
09 - 1 tablespoon freshly squeezed lime juice

# Instructions:

01 - Add the passion fruit pulp to a food processor and blitz for approximately 30 seconds until the juices separate from the seeds.
02 - Press the mixture through a fine-mesh sieve to remove the passion fruit seeds.
03 - Add the strained passion fruit juice to a small saucepan with the almond milk, sugar, and agar agar. Whisk thoroughly and simmer over medium heat for 5 minutes.
04 - Remove the saucepan from heat and whisk in the coconut cream and vanilla extract. Return to heat and gently warm over medium-low heat until the coconut fully incorporates - avoid boiling.
05 - Pass the mixture through a fine-mesh sieve into a heat-proof bowl or large measuring jug.
06 - Divide between serving containers (8.5cm x 7cm panna cotta molds, cleaned empty yogurt containers, or glass/ceramic bowls).
07 - Let the mixture cool slightly for 10 minutes, then cover with lids or plastic wrap. Refrigerate for at least 4 hours, or overnight if serving the next day.
08 - Add the passion fruit pulp, sugar, and lime juice to a saucepan and bring to a simmer. Cook for 5 minutes, whisking regularly.
09 - Remove from heat and allow to cool completely to room temperature.
10 - Remove covers and place a serving plate on top of each mold. Carefully turn the plate over and gently push in the edges of silicone molds to release the panna cotta. For ceramic or glass containers, run a knife around the edges to loosen first.
11 - Pour passion fruit coulis over the panna cotta just before serving.

# Notes:

01 - For passion fruit pulp, you may need more than 10 fruits depending on their size.
02 - Use only agar-agar powder, not agar flakes, for proper setting.
03 - For coconut milk, chill overnight and only use the thick cream that separates at the top of the can.

Back