Passionfruit Panna Cotta

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Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Panna cotta is Italian for ‘cooked cream’. It is much like a bavarois, without eggs, and very little skill is required. It should always be wobbly in texture. Traditionally it is made from vanilla-flavoured cream and milk, but this twist is really lovely.


  • 180 g (6 ¼ oz) caster sugar
  • 180 ml (6 fl oz) fresh passionfruit pulp (6–8 large passionfruit)
  • 1 vanilla bean, split in half then cut into 4
  • 1100 ml (2 pints) milk
  • 750 ml ( pints) double cream
  • 8 leaves gelatine or 60 g (4 tablespoons) powdered gelatine
  • 180 ml (6 fl oz) cold water


Place caster sugar, passionfruit pulp and vanilla bean in a pan and bring to the boil; simmer for 1 minute. Add milk and cream, bring back almost to the boil, whisking gently, then remove from heat. Strain the seeds out if you prefer (but they look good and provide a little texture). If using gelatine leaves, soak them in cold water for 4 minutes before squeezing out excess water and adding the leaves (with none of the water) to the hot mixture. If using powdered gelatine, then sprinkle it over cup warm water in a small bowl and leave to soak for 5 minutes, stir and then mix into the hot mixture making sure there are no lumps. Pour the mixture into eight 250 ml (8 fl oz) metal ramekins or one 8 cup mould. Cool, then cover and refrigerate to set (about 4 hours for ramekins or 8 hours for a large mould).

To unmould, dip the moulds briefly into a bowl ofvery hot water, then invert onto a plate.