Panna Cotta with Mango and Passion Fruit
Rated 5.0 stars by 1 users
Servings
4-6
There’s something about a silky, smooth panna cotta that feels like the perfect way to end a meal. I love making this dessert because it’s simple yet feels so indulgent. Plus, it’s a great way to use fresh, vibrant fruit to add a burst of color and flavor!
The creamy base of the panna cotta pairs beautifully with the tropical sweetness of ripe mango and the tangy kick of passion fruit. It’s a dessert that feels luxurious without being overly fussy—just the kind of treat that’s perfect for any occasion.
Ingredients
For the Panna Cotta:
- 250 ml heavy cream (40% fat)
- 2 gelatin sheets
- 1 vanilla pod
- 4 tbsp granulated sugar
- 250 ml Greek yogurt
For the Mango & Passion Fruit Topping:
- 1–2 ripe mangoes (about 250 g), chopped
- 2 passion fruits, scooped out
- Zest and juice of 1 lime
Directions
Prepare the Gelatin:
Place the gelatin sheets in cold water and set them aside to soften.
Prepare the Vanilla:
Slice the vanilla pod lengthwise with a sharp knife and scrape out the seeds.
Heat the Cream Mixture:
In a saucepan, combine the cream, vanilla seeds, and sugar. Heat over medium-high heat until the mixture just begins to simmer. Remove from heat.
Dissolve the Gelatin:
Squeeze the water out of the gelatin sheets and whisk them into the warm cream mixture. Then, add the Greek yogurt and whisk until smooth.
Set the Panna Cotta:
Pour the mixture into 4–6 serving glasses. Cover and refrigerate for at least 2 hours or up to 1 day to set.
Prepare the Mango & Passion Fruit Topping:
In a bowl, combine the chopped mango, passion fruit pulp, lime zest, and lime juice. Mix gently.
Serve the Panna Cotta:
You can serve the panna cotta directly in the glasses or, for an elegant touch, dip the glasses in simmering water for 20 seconds or until you notice the panna cotta loosening. Place a plate on top, flip quickly, and let the panna cotta slide out.
Top and Serve:
Serve the panna cotta with the mango and passion fruit mixture on top.