Description
A creamy and luscious Passion Fruit Panna Cotta made without gelatin, perfect for a vegan dessert. This recipe uses agar-agar to set a smooth almond milk and coconut cream base infused with passion fruit, topped with a tangy passion fruit coulis for a fresh and tropical finish.
Ingredients
Scale
Panna Cotta Base
- 160 g passion fruit pulp (without seeds) (extracted from ~8-10 passion fruits)
- 240 ml almond milk (or soy milk/oat milk)
- 100 g granulated sugar
- ¾ teaspoon agar-agar powder
- 240 g coconut cream (or chilled full-fat canned coconut milk)
- 1 teaspoon vanilla extract (optional)
Passion Fruit Coulis
- 200 g passion fruit pulp (with seeds)
- 100 g granulated sugar
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Separate Passion Fruit Juice and Seeds: Add the passion fruit pulp to a food processor and blitz for around 30 seconds to separate the juices from the seeds.
- Sift the Juice: Press the blended mixture through a fine-mesh sieve to remove the seeds and collect the juice for the panna cotta base.
- Cook the Panna Cotta Mixture: In a small saucepan, combine the passion fruit juice, almond milk, sugar, and agar-agar powder. Whisk well and simmer over medium heat for 5 minutes to activate the agar and dissolve sugar.
- Add Coconut Cream and Vanilla: Remove the pan from heat, whisk in coconut cream and vanilla extract. Return to low-medium heat and gently warm until the coconut cream melts into the mixture, taking care not to boil.
- Strain Mixture: Pass the panna cotta mixture through a fine-mesh sieve into a heatproof bowl or jug to ensure smoothness.
- Pour into Molds: Divide the mixture evenly into five 8.5 cm x 7 cm molds or similar containers. Let cool slightly for 10 minutes.
- Set in Fridge: Cover the molds with lids or plastic wrap and refrigerate for at least 4 hours or overnight to allow the panna cotta to set.
- Make Passion Fruit Coulis: In a saucepan, combine 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 Panna Cotta: Remove lids or plastic wrap. Place a serving plate on top of each mold and invert carefully. Gently coax the panna cotta out by pushing the edges of silicone molds or running a knife around ceramic or glass bowls.
- Serve: Pour the cooled passion fruit coulis over each panna cotta just before serving for a fresh, tangy drizzle.
Notes
- For vegan and gelatin-free setting, agar-agar powder is used instead of gelatin.
- You can substitute almond milk with soy or oat milk as preferred.
- Use full-fat coconut cream for best creamy texture; chilled canned coconut milk works as a substitute.
- Passion fruit seeds can be removed for a smoother panna cotta base but are retained in the coulis for texture.
- Prepare the panna cotta at least 4 hours in advance to ensure proper setting.
- If using yogurt containers or bowls as molds, carefully loosen with a knife before unmolding.
