Description
A creamy and refreshing Passion Fruit Panna Cotta made without gelatin, using agar-agar for a perfect set. This dairy-free dessert combines tropical passion fruit with coconut cream and almond milk, topped with an optional tangy passion fruit coulis.
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 completely.
- Cook: Combine the passionfruit juice, almond milk, sugar, and agar-agar powder in a small saucepan. Whisk well and simmer over medium heat for 5 minutes, stirring occasionally.
- Add flavors and cream: Remove 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, avoiding boiling.
- Sift again: Pass the mixture through a fine-mesh sieve into a heatproof bowl or large jug to ensure smoothness.
- Mold: Pour the mixture evenly into five 8.5 cm x 7 cm panna cotta molds or similar containers.
- Set: Allow to cool slightly for 10 minutes, cover with lids or plastic wrap, then refrigerate for 4 hours or overnight to fully set.
- Prepare 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 cool to room temperature.
- Unmold: Remove lids/plastic wrap. Invert panna cotta onto serving plates by gently pushing the edges of silicone molds or running a knife around ceramic/glass containers to loosen.
- Serve: Pour the cooled passion fruit coulis over the panna cotta just before serving for a tangy finish.
Notes
- Use 10 medium-large passion fruits for the required pulp; you may need more depending on size and juiciness.
- Use agar-agar powder only; agar flakes will not work properly for setting.
- Chill the canned coconut milk overnight and scoop out the thick coconut cream from the top for best texture.
- Vanilla extract is optional but adds a nice aroma to the panna cotta.
- The coulis is optional but recommended for added flavor and presentation.
- Ensure not to boil the mixture after adding coconut cream to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 15 g
- Saturated Fat: 13 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
