Orange Passionfruit Panna Cotta with Passionfruit Caramel Recipe
Introduction
Panna cotta is a silky, creamy Italian dessert that’s surprisingly simple to make. This recipe combines rich mascarpone and sour cream with a bright passionfruit caramel topping for a perfect balance of flavors.
Ingredients
- ½ cup half and half (or milk) plus 2 tbsp
- 2 gelatin envelopes (5 tsp)
- 1 quart heavy cream
- 2 tsp vanilla bean paste
- 1¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- Zest of 1 orange (no juice)
- 8 oz mascarpone
- 2 tbsp sour cream
- 4 fresh passionfruit (for topping, optional)
- 1 cup frozen passionfruit chunks
- ⅔ cup cane sugar (for caramel)
- 3 tbsp butter
Instructions
- Step 1: In a large bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
- Step 2: Meanwhile, in a pot, combine the heavy cream, vanilla bean paste, condensed milk, salt, cane sugar, and orange zest. Warm gently over medium heat, stirring occasionally. Do not let it boil.
- Step 3: Once the mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Avoid scraping the bottom of the pot to prevent gelatin clumps that cause grainy texture. Set aside to cool slightly.
- Step 4: In a large bowl, whisk together mascarpone and sour cream until smooth. Gradually strain in the warm cream mixture a little at a time, whisking to prevent lumps.
- Step 5: Divide the mixture evenly into 8 single-serve cups. Cover well and refrigerate for at least 6 hours or overnight to set.
- Step 6: For the passionfruit caramel, combine frozen passionfruit chunks and ⅔ cup cane sugar in a small saucepan. Bring to a boil and cook until slightly thickened and coating the back of a spoon.
- Step 7: Remove from heat and whisk in the butter until smooth.
- Step 8: To serve, smear some passionfruit caramel on a plate, unmold the panna cotta, and optionally spoon fresh passionfruit seeds over the top.
Tips & Variations
- Use disposable cups for easy unmolding or serve panna cotta directly in the containers for a rustic presentation.
- Substitute vanilla bean paste with pure vanilla extract if unavailable, though paste offers a richer flavor.
- Add a splash of orange liqueur to the cream mixture for an adult twist.
- If fresh passionfruit isn’t available, use more frozen passionfruit or a fruit coulis of your choice.
Storage
Store panna cotta covered in the refrigerator for up to 3 days. The passionfruit caramel can be kept separately in an airtight container in the fridge for up to 5 days. Reheat caramel gently before serving if desired. For best texture, consume panna cotta within the first two days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gelatin sheets instead of powder?
Yes, you can substitute gelatin envelopes with gelatin sheets. Soften sheets in cold water, then squeeze out excess liquid and dissolve them gently into the warm cream mixture just as you would with powdered gelatin.
What can I do if my panna cotta doesn’t set?
If the panna cotta is too soft or runny, it may need more gelatin. Make sure you accurately measure gelatin and allow it to bloom properly. You can gently reheat the mixture and add a little dissolved gelatin, then refrigerate until firm.
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Orange Passionfruit Panna Cotta with Passionfruit Caramel Recipe
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
Description
This silky and creamy Italian dessert, Panna Cotta, features a rich blend of heavy cream, mascarpone, and a subtle hint of orange zest, perfectly balanced with a luscious passionfruit caramel topping. The delicate texture is achieved by gently melting gelatin into a warm sweetened cream mix, then setting it in the fridge until firm. Finished with a vibrant fruit caramel and optional fresh passionfruit, this elegant dessert is ideal for impressing guests or treating yourself to a sophisticated sweet treat.
Ingredients
Panna Cotta
- ½ cup half and half (or milk) + 2 tbsp
- 2 gelatin envelopes (5 tsp gelatin powder)
- 1 quart heavy cream
- 2 tsp vanilla bean paste
- 1¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- Zest of 1 orange (no juice)
- 8 oz mascarpone cheese
- 2 tbsp sour cream
Passionfruit Caramel
- 4 fresh passionfruit (for topping, optional)
- 1 cup frozen passionfruit chunks
- ⅔ cup cane sugar
- 3 tbsp butter
Instructions
- Bloom Gelatin: In a large bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes to allow the gelatin to soften and absorb the liquid.
- Prepare Cream Mixture: Meanwhile, add the heavy cream, vanilla bean paste, condensed milk, a pinch of salt, cane sugar, and orange zest to a pot. Warm gently over medium heat, stirring occasionally. Be sure not to let it boil, as boiling can affect the texture.
- Dissolve Gelatin: Once the cream mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Avoid scraping the bottom of the pot to prevent gelatin clumps, which can cause a grainy texture. Set aside to cool slightly.
- Incorporate Mascarpone: In a large bowl, whisk together the mascarpone and sour cream until smooth and well combined. Gradually strain the warm cream mixture into the mascarpone mixture, a little at a time, whisking to prevent lumps.
- Fill Molds: Divide the mixture evenly into 8 single-serve cups. Disposable cups are a great option for easy unmolding later.
- Chill to Set: Cover the cups well and refrigerate for at least 6 hours, or preferably overnight, until the panna cotta is fully set.
- Make Passionfruit Caramel: In a small saucepan, combine the frozen passionfruit chunks and cane sugar. Bring to a boil and cook until the mixture thickens to coat the back of a spoon. Remove from heat and whisk in the butter for a glossy finish.
- Serve: To serve, smear some passionfruit caramel on a plate. Unmold the panna cotta from the cups and place on the caramel. Optionally, spoon fresh passionfruit pulp over the top for additional flavor and texture.
Notes
- Do not boil the cream mixture as it can affect the texture and flavor of the panna cotta.
- Blooming gelatin before adding it to the hot mixture helps prevent clumping and graininess.
- Using disposable cups makes unmolding easier and less messy.
- Fresh passionfruit adds a lovely fresh tang but can be substituted with more frozen fruit if unavailable.
- The recipe can be made a day ahead, making it perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Panna Cotta, Italian dessert, creamy dessert, gelatin dessert, passionfruit caramel, mascarpone dessert
