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Creamy Passion Fruit Panna Cotta Without Gelatin

A silky smooth tropical panna cotta made without gelatin, featuring creamy vanilla custard and vibrant passion fruit topping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Panna Cotta
  • 2 cups heavy cream
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract
  • 0.25 tsp salt
  • 0.5 cup passion fruit pulp fresh or frozen
Passion Fruit Topping
  • 3 fresh passion fruits
  • 2 tbsp sugar
  • 1 tbsp water
  • 4 mint leaves for garnish

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Serving glasses or ramekins

Method
 

  1. Whisk together cornstarch, sugar, and salt in a saucepan.
  2. Slowly whisk in milk until smooth and lump-free.
  3. Add heavy cream and cook over medium heat while stirring constantly.
  4. Cook 6–8 minutes until slightly thickened but not boiling.
  5. Remove from heat and stir in vanilla extract and passion fruit pulp.
  6. Pour mixture into serving glasses or ramekins.
  7. Cool slightly, cover, and refrigerate for at least 4 hours.
  8. Simmer topping ingredients for 2–3 minutes until slightly syrupy.
  9. Cool topping completely and spoon over chilled panna cotta before serving.

Notes

For extra tropical flavor, substitute half the cream with coconut milk. Best served chilled with fresh fruit garnish.