Passion Fruit Panna Cotta





Yield 6 servings

If you marry an Italian panna cotta with a tropical vacation, this Passion Fruit Panna Cotta is what you will get. Light, amazingly fragrant, easy-to-make and utterly delicious. This may be your new favorite dessert.


For the panna cotta:

1/2 cup of fresh passion fruit juice or passion fruit puree or concentrate

2.5 t Knox plain gelatin (1 packet)

2 cups cream

1 cup whole milk

2 t vanilla bean

Zest from 1 lemon, preferably Myer lemon

1/2 cup sugar

1 cup Greek yogurt

For the garnish:

3 fresh passion fruits or 1 1/2 cups chopped mango or pineapple


For the panna cotta:

  1. Put half a cup of passion fruit in a small bowl and sprinkle with Knox plain gelatin. Allow to soften for 15 minutes. 
  2. Put cream, milk, vanilla, lemon zest and sugar in a heavy-bottomed sauce pan. Heat until mixture just starts to bubble at the edges of the pan. Do not allow to come to a full boil. Remove from heat, cover and let steep for 15 minutes. 
  3. Whisk passion fruit and gelatin mixture together and then into the warm milk and cream mixture to dissolve. If your cream mixture has become too cool, you may need to warm it briefly to dissolve the gelatin mixture, just take care not to let it boil as that breaks down the gelatin's ability to firm up. Whisk in the yogurt and divide into 6 ramekins or decorative glasses. Each portion will be about 3/4 cup.
  4. Allow to cool to room temperature then cover each ramekin or glass with a sheet of plastic wrap. Refrigerate for at least 3 hours or overnight.

For the garnish:

Top each panna cotta with fruit from 1/2 passion fruit, including the seeds. Alternatively you can use fresh chopped mango or pineapple.


Panna cotta can be served in a glass or ramekin or unmolded onto a plate. If you plan to unmold your panna cotta take the extra step of very lightly greasing the ramekin with cooking spray. Wipe up any extra spray before adding the cream mixture to the ramekin.

Courses Dessert

Cuisine Italian, New American

Recipe by Something New For Dinner at