Description
To truly appreciate this dessert, it helps to understand what the components bring to the table. At its core, a traditional panna cotta is a molded Italian cream dessert that is thickened with gelatin and served chilled. The words themselves literally translate to baked cream, though the modern process is much simpler, involving heating the liquid gently just enough to dissolve the sugar and activate the setting agent.
Ingredients
Scale
For the Panna Cotta
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- 1 tsp vanilla extract
- 2¼ tsp (7 g) unflavored gelatin
- 3 tbsp cold water
For the Mango Passionfruit Topping
- 1 cup mango puree
- 2–3 passionfruits, pulp scooped out
- 1 tbsp honey or sugar (optional)
- Fresh mint leaves, for garnish
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves and the mixture is hot but not boiling.
- Remove from the heat and stir in the vanilla extract and bloomed gelatin until completely dissolved.
- Divide the mixture evenly among 4 serving glasses or ramekins.
- Refrigerate for at least 4 hours, or until fully set.
- In a bowl, mix the mango puree with the passionfruit pulp. Sweeten with honey or sugar if desired.
- Once the panna cotta has set, spoon the mango passionfruit mixture over the top of each serving.
- Garnish with fresh mint leaves and serve chilled.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: 4 servings
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta (¼ of recipe)
- Calories: 340 kcal
Keywords: tropical mango panna cotta, passionfruit dessert recipe, silky italian cream custard