Dessert

Vanilla Passionfruit Panna Cotta with Passionfruit Caramel Recipe

Name: Vanilla Passionfruit Panna Cotta with Passionfruit Caramel Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 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 sweetened condensed milk; Pinch of salt; ¼ cup cane sugar; Zest of 1 orange; 8 oz mascarpone cheese; 2 tbsp sour cream; 4 fresh passionfruit (for topping, optional); 1 cup frozen passion fruit chunks; ⅔ cup cane sugar; 3 tbsp unsalted butter

ByMariam Harutyunyan January 9, 2026January 9, 2026

Jump to Recipe

Introduction

Panna cotta is a silky, creamy Italian dessert that’s surprisingly simple to make at home. This recipe combines rich mascarpone and a hint of orange zest for a luxurious flavor, topped with a tangy passionfruit caramel for an elegant finish.

A creamy white panna cotta with a smooth texture sits in the middle of a white plate with ridged edges, topped with a bright yellow-orange passion fruit sauce full of visible seeds that slightly drips down its sides. The panna cotta is surrounded by a thin pool of the same glossy passion fruit sauce on the plate. To the right of the panna cotta lies a small silver spoon resting on the plate. In the background, there is a transparent container smeared with the same yellow-orange sauce and some green leafy plants. The scene is set on a white marbled surface with warm natural light falling on the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup half and half (or milk) + 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 passion fruit chunks

⅔ cup cane sugar
3 tbsp butter

Instructions

Step 1: Pour the half and half (or milk) into a large bowl and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.

Step 2: 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, but do not let it boil.
Step 3: Once the mixture is hot, whisk in the bloomed gelatin carefully until fully dissolved. Avoid scraping the bottom of the pot to prevent gelatin clumps.
Step 4: In a large bowl, whisk mascarpone and sour cream until smooth. Gradually strain the warm cream mixture into this bowl, a little at a time, to avoid lumps.

Step 5: Divide the combined mixture evenly into 8 single-serve cups. Cover and refrigerate for at least 6 hours or overnight to set.
Step 6: For the passionfruit caramel, combine frozen passion fruit chunks and sugar in a small saucepan. Bring to a boil and cook until slightly thickened and coats the back of a spoon.
Step 7: Remove from heat and whisk in the butter until smooth.

Step 8: To serve, smear some caramel on a plate, unmold the panna cotta, and if desired, top with fresh passionfruit pulp.

Tips & Variations

Use disposable cups for easy unmolding and serving.
Vanilla bean paste adds a richer flavor than vanilla extract.

If you prefer a lighter dessert, substitute half the heavy cream with whole milk.
Try topping with fresh berries or a drizzle of honey if passionfruit is unavailable.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. Prepare the passionfruit caramel fresh before serving for the best texture and flavor. Reheat caramel gently if needed, but do not heat the panna cotta as it may melt.

How to Serve

A smooth, white panna cotta dome sits in the center of a white plate with a ridged border, topped with bright orange passion fruit pulp speckled with small black seeds that glisten with moisture. Surrounding the panna cotta is a shiny, amber-colored sauce spread in a loose circular pattern, adding a rich contrast to the dessert. To the right of the panna cotta, a reflective silver spoon rests on the plate, catching soft light. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin envelopes?

Yes, powdered gelatin can be used. For 2 envelopes (about 5 tsp), use an equivalent amount of powdered gelatin (around 2 teaspoons). Bloom it in the half and half as directed.

How do I unmold the panna cotta without it breaking?

Run a warm knife around the edges of the panna cotta cups before inverting onto a plate. Using disposable cups can make unmolding easier. Alternatively, serve directly in the cups.