Description
A refreshing and creamy Passion Fruit Panna Cotta made without gelatin using agar-agar powder, infused with tropical passion fruit flavor and creamy coconut milk. Served with an optional tangy passion fruit coulis, this dessert is perfect for a light and fruity finish to any meal.
Ingredients
Scale
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
- Separate passionfruit juice and seeds: Add the passion fruit pulp to a food processor and blitz for around 30 seconds until the juices separate from the seeds.
- Sift: Press the mixture through a fine-mesh sieve to remove the passion fruit seeds, collecting the juice.
- Cook: 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.
- Add flavors and cream: 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.
- Sift again: Pour the mixture through a fine-mesh sieve into a heat-proof bowl or large jug to ensure smoothness.
- Mold: Divide the mixture evenly between serving containers or molds suitable for panna cotta.
- Set: 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.
- Prepare coulis: 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.
- Unmold: 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.
- Serve: 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.
