This punchy passionfruit panna cotta is silky, tangy and effortlessly elegant. Made with fresh passionfruit pulp and simple pantry ingredients, it’s a make-ahead dessert that feels fancy but is genuinely easy. Perfect for summer entertaining, dinner parties or a special family treat.
Recipe overview
- Makes: 6 small or 4 larger serves
- Prep time: 15 minutes
- Chill time: 4–6 hours
Ingredients for passionfruit panna cotta
Panna cotta
- 2 tsp powdered gelatine (about 7g)
- 3 tbsp cold water
- 2 cups thickened cream (500ml)
- 1/2 cup milk (125ml)
- 1/3 cup caster sugar (70g)
- 1 tsp vanilla extract or 1/2 vanilla bean
- Pinch of salt
- Pulp of 4–5 fresh passionfruit (about 1/2 cup)
Passionfruit topping
- Pulp of 3–4 fresh passionfruit
- 2–3 tbsp sugar or honey, to taste
- 1–2 tbsp water, optional
- Optional: a squeeze of lemon juice if the passionfruit are very sweet
How to make passionfruit panna cotta
1. Bloom the gelatine
Sprinkle the gelatine evenly over the cold water in a small bowl.
Leave for 5 minutes until it absorbs the liquid and looks spongy.
2. Warm the cream mixture
Add the cream, milk, sugar, vanilla and salt to a saucepan.
Heat gently over medium-low, stirring until the sugar dissolves.
Do not boil; the mixture should be steaming but not bubbling.
3. Melt in the gelatine
Remove the saucepan from the heat.
Add the bloomed gelatine and stir until completely dissolved and smooth.
4. Add fresh passionfruit
Allow the mixture to cool for 5 minutes.
Stir in the passionfruit pulp so the flavour stays bright and fresh.
5. Pour and chill
Pour into ramekins, glasses or small cups.
Refrigerate for at least 4 hours, or overnight for the best texture.
6. Make the passionfruit topping
Mix the passionfruit pulp with sugar or honey in a small bowl.
Adjust sweetness to taste and add a little water if you want a looser syrup.
Spoon over the panna cotta just before serving.
Serving tips for passionfruit panna cotta
- To unmould, dip the base of each cup in warm water for 5–10 seconds, then invert onto a plate
- For the easiest option, serve in glasses and spoon the topping on top
- Garnish with extra pulp or a small mint leaf if desired
Variations and swaps
Make a lighter passionfruit panna cotta
Use 1.5 cups cream and 1 cup milk. It will still set beautifully but feel less rich.
Extra tropical flavour
Add a small pinch of finely grated lime zest to the cream mixture.
No seeds
Strain the passionfruit pulp through a sieve before adding for a smooth finish.
Why passionfruit panna cotta is such a crowd-pleaser
The creamy base balances the sharp, aromatic passionfruit perfectly. Because it’s made ahead, this passionfruit panna cotta is ideal for entertaining, warm-weather desserts and stress-free hosting.
For more inspiration on working with fresh passionfruit, see the flavour guide here
Did you know growing your own passionfruit is so easy! Find out how here
