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
Scale
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
