Description
This luxurious Panna Cotta recipe features a creamy, silky base made with heavy cream, mascarpone, and a hint of orange zest, set perfectly with gelatin. It’s topped with a rich passionfruit caramel sauce made from fresh and frozen passionfruit, sugar, and butter, offering a vibrant fruity contrast to the smooth dessert. Perfectly chilled and easy to prepare, this Italian classic is ideal for impressing guests or enjoying a refined homemade treat.
Ingredients
Scale
Panna Cotta Base
- 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
Passionfruit Caramel Topping
- 4 fresh passionfruit (for topping, optional)
- 1 cup frozen passion fruit chunks
- ⅔ cup cane sugar
- 3 tbsp unsalted butter
Instructions
- Bloom Gelatin: In a large bowl, pour the half and half (or milk) and evenly sprinkle the gelatin powder on top. Let it sit undisturbed for 10 minutes to fully bloom, which activates the gelatin for setting the panna cotta.
- Prepare Cream Mixture: In a medium pot, combine the heavy cream, vanilla bean paste, condensed milk, salt, cane sugar, and orange zest. Warm the mixture gently over medium heat, stirring occasionally to dissolve the sugar, making sure it does not boil.
- Incorporate Gelatin: Once the cream mixture is hot, carefully whisk in the bloomed gelatin until completely dissolved. Avoid scraping the bottom of the pot to prevent gelatin clumps that can cause a grainy texture. Remove from heat and let it cool slightly.
- Combine with Mascarpone Mixture: In a large bowl, whisk together the mascarpone and sour cream until smooth and incorporated. Gradually strain the warm cream mixture into the mascarpone bowl a little at a time to avoid lumps, whisking continuously.
- Pour into Molds: Evenly divide the finished mixture into 8 single-serve cups or molds. Disposable cups are recommended for easy unmolding later.
- Chill to Set: Cover the cups well and refrigerate for at least 6 hours, preferably overnight, to allow the panna cotta to set firmly.
- Make Passionfruit Caramel: In a small saucepan, combine the frozen passion fruit chunks and cane sugar. Bring it to a boil and let the mixture thicken slightly until it coats the back of a spoon.
- Finish Caramel: Remove the saucepan from heat and whisk in the butter until melted and fully incorporated, creating a smooth, rich passionfruit caramel sauce.
- Serve: To serve, spread some passionfruit caramel on the plate, unmold the panna cotta onto the caramel, and optionally spoon fresh passionfruit pulp over the top for garnish and added texture.
Notes
- Ensure the cream mixture does not boil to avoid breaking the cream or curdling the mixture.
- Blooming the gelatin properly is crucial for a smooth texture; do not skip this step.
- For easier unmolding, lightly grease molds or use disposable cups as suggested.
- If fresh passionfruit is unavailable, additional frozen passionfruit can be used for the caramel topping.
- Refrigeration time is key – be patient for the panna cotta to set completely for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Panna Cotta, Italian Dessert, Creamy Dessert, Passionfruit Sauce, Gelatin Dessert
