Passion Fruit Panna Cotta Recipe

Ingredients

Panna Cotta

• 160 g (⅔ cup) passion fruit pulp (without seeds) extracted from ~8-10 passion fruits
• 240 ml (1 cup) almond milk or soy milk/oat milk
• 100 g (½ cup) granulated sugar
• ¾ teaspoon agar-agar powder
• 240 g (1 cup) coconut cream or chilled full-fat canned coconut milk
• 1 teaspoon vanilla extract (optional)

Passion Fruit Coulis (optional)

• 200 g (¾ cup + 2 tablespoons) passion fruit pulp (with seeds)
• 1 tablespoon lime juice freshly squeezed

Instructions

1. Add the passion fruit pulp to a food processor and blitz for around 30 seconds until the juices separate from the seeds.
2. Press the mixture through a fine-mesh sieve to remove the passion fruit seeds, collecting the juice.
3. 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, allowing the agar-agar to dissolve.
4. Remove the saucepan from heat and whisk in the coconut cream and vanilla extract. Return to medium-low heat and gently warm until the coconut cream melts into the mixture, but do not boil.
5. Pour the mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
6. Divide the mixture evenly between serving containers or molds suitable for panna cotta.
7. Allow the molds to cool slightly for 10 minutes, cover with lids or plastic wrap, and refrigerate for 4 hours or overnight until fully set.
8. For the optional passion fruit coulis, add the passion fruit pulp with seeds, sugar, and lime juice to a saucepan. Bring to a simmer and cook for 5 minutes while whisking regularly. Remove from heat and let cool to room temperature.
9. Remove the lids or wrap, place a serving plate over the mold, invert, and gently push the sides of silicone molds to release the panna cotta. For ceramic or glass bowls, run a knife around the edges before serving.
10. Pour the cooled passion fruit coulis over the panna cotta just before serving for a vibrant and tangy finish.

Notes

• For passion fruit pulp, use 10 medium-large passion fruits; more may be needed depending on size and juiciness.
• Use agar-agar powder, not agar flakes, for proper setting.
• Chill canned coconut milk overnight and use the thick coconut cream from the top for the best creamy texture.
• If preferred, substitute almond milk with soy milk or oat milk for a different plant-based option.
• Vanilla extract is optional but adds a subtle sweetness that complements the passion fruit.
• Ensure not to boil the mixture after adding coconut cream to avoid separation.
• The coulis can be prepared a day ahead and refrigerated.