Tropical Fruit Panna Cotta
Tropical Fruit Panna Cotta
Ingredients
For the Panna Cotta
- 2 1/4 teaspoons unflavored gelatin
- 1/4 cup cold water, for blooming gelatin
- 1 1/2 cups coconut milk, full-fat
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Tropical Fruit Topping
- 1 fresh mango, peeled, pitted, and diced
- 1/2 cup fresh pineapple, diced
- 2 passion fruit, halved, pulp scooped out
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar, optional, to taste
- fresh mint leaves, as needed, for garnish
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5-10 minutes to bloom and soften. The gelatin will absorb the water and become thick.
⏱️ 10 min
- 2
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm but not boiling. Do not let it come to a boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and whisk continuously until the gelatin is fully dissolved and no lumps remain. Stir in the vanilla extract.
⏱️ 2 min
- 4
Carefully pour the panna cotta mixture into four 6-ounce ramekins or small molds. Place the ramekins in the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is completely set.
⏱️ 3 min
- 5
While the panna cotta chills, prepare the tropical fruit topping. In a small bowl, gently combine the diced fresh mango, diced fresh pineapple, passion fruit pulp, and lime juice. Taste and add the optional granulated sugar if the fruit is not sweet enough for your preference.
⏱️ 5 min
- 6
To serve, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds) to help loosen the panna cotta. Invert each ramekin onto a serving plate. Spoon a generous amount of the tropical fruit topping over each panna cotta. Garnish with fresh mint leaves, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Fruit Panna Cotta
Ingredients
For the Panna Cotta
- 2 1/4 teaspoons unflavored gelatin
- 1/4 cup cold water, for blooming gelatin
- 1 1/2 cups coconut milk, full-fat
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Tropical Fruit Topping
- 1 fresh mango, peeled, pitted, and diced
- 1/2 cup fresh pineapple, diced
- 2 passion fruit, halved, pulp scooped out
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar, optional, to taste
- fresh mint leaves, as needed, for garnish
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5-10 minutes to bloom and soften. The gelatin will absorb the water and become thick.
⏱️ 10 min - 2
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm but not boiling. Do not let it come to a boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and whisk continuously until the gelatin is fully dissolved and no lumps remain. Stir in the vanilla extract.
⏱️ 2 min - 4
Carefully pour the panna cotta mixture into four 6-ounce ramekins or small molds. Place the ramekins in the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is completely set.
⏱️ 3 min - 5
While the panna cotta chills, prepare the tropical fruit topping. In a small bowl, gently combine the diced fresh mango, diced fresh pineapple, passion fruit pulp, and lime juice. Taste and add the optional granulated sugar if the fruit is not sweet enough for your preference.
⏱️ 5 min - 6
To serve, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds) to help loosen the panna cotta. Invert each ramekin onto a serving plate. Spoon a generous amount of the tropical fruit topping over each panna cotta. Garnish with fresh mint leaves, if desired, and serve immediately.
⏱️ 5 min