Passion Fruit Panna Cotta (No Gelatin)

Craving a tropical, silky dessert that’s light, luscious, and doesn’t use gelatin? This Passion Fruit Panna Cotta (No Gelatin) is exactly what you need. It features a creamy base flavored with vanilla and topped with a tangy passion fruit layer—set perfectly with agar-agar instead of gelatin. Whether you’re serving a dinner party or simply treating yourself, this dessert is an elegant showstopper.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Gelatin-Free – Ideal for vegetarians or anyone avoiding animal-based thickeners.
Tropical Twist – Bright, citrusy passion fruit balances the rich cream beautifully.
Perfectly Silky Texture – Thanks to agar-agar, it sets without becoming rubbery.
Make-Ahead Friendly – Chill it in advance and have a ready-to-serve dessert.
Elegant Yet Simple – No fancy equipment or techniques needed.

Ingredients You’ll Need

For the Panna Cotta Base:

• 2 cups heavy cream
• 1 cup whole milk
• ¼ cup sugar
• 1 tsp pure vanilla extract
• 1 tsp agar-agar powder (not flakes)

For the Passion Fruit Layer:

• ½ cup passion fruit pulp (fresh or frozen, seeds optional)
• 2 tbsp sugar (adjust to taste)
• ¼ cup water
• ½ tsp agar-agar powder

For Garnish (Optional):

• Fresh mint leaves
• Extra passion fruit seeds or pulp
• Coconut flakes or white chocolate shavings

Tools You’ll Need

• Saucepan
• Whisk
• Small bowls or ramekins
• Fine mesh strainer (if using seeded pulp)
• Measuring cups and spoons
• Small ladle or spoon

Step-by-Step Instructions

Step 1: Prepare the Creamy Panna Cotta Base
In a medium saucepan, combine heavy cream, whole milk, sugar, and vanilla extract.
Sprinkle in the agar-agar powder and whisk thoroughly to dissolve.
Let it sit for 5 minutes to hydrate the agar-agar.

Step 2: Cook the Cream Mixture
Place the saucepan over medium heat and bring the mixture to a gentle boil.
Simmer for 2-3 minutes while whisking constantly to activate the agar-agar.
Once fully dissolved and the mixture has slightly thickened, remove from heat.

Step 3: Pour and Set the Base
Carefully pour the hot cream mixture into individual ramekins or glasses.
Let it cool at room temperature for about 20 minutes, then refrigerate for at least 2 hours until firm.

Step 4: Make the Passion Fruit Layer
In a clean saucepan, combine passion fruit pulp, sugar, and water.
Add agar-agar powder and whisk well.
Bring the mixture to a gentle boil over medium heat, simmer for 1-2 minutes until the agar dissolves.
Remove from heat and let cool slightly for 5-10 minutes.

Step 5: Add the Fruit Layer
Once the panna cotta base has set and the fruit mixture is cool (but not set), carefully spoon a layer over the top of each panna cotta.
Return to the refrigerator and chill for another 1-2 hours until the top layer is firm.

Step 6: Garnish & Serve
Before serving, top with a few passion fruit seeds, mint leaves, or coconut flakes for extra texture and tropical flair.
Serve chilled straight from the ramekins or unmold onto dessert plates if preferred.

Tips for Success
Use the Right Agar – Agar-agar powder works faster and more effectively than flakes. Use exact measurements.
Don’t Overboil – Too much heat can affect texture; a gentle simmer is enough.
Cool Before Adding Layers – Avoid mixing warm layers with cold to prevent melting.
Strain Passion Fruit – If you prefer a smoother texture, strain the pulp before using.
Use High-Quality Cream – Full-fat cream delivers the best taste and consistency.

Serving Suggestions
Coconut Cookies – Serve with coconut macaroons for a tropical pairing.
Fruit Salad – Add mango, pineapple, and kiwi for a bright side.
Mini Cheesecakes – Include on a dessert tray with other creamy options.
Espresso or Tea – A light panna cotta pairs beautifully with a strong espresso or herbal tea.

How to Store & Reheat

Storing:
Refrigerate: Store covered in the fridge for up to 3 days. Best enjoyed cold.
Do Not Freeze: Agar-based desserts lose their texture when frozen and thawed.

Reheating:
Not recommended: Panna cotta should always be served chilled and not reheated.

Frequently Asked Questions

1. Can I use a plant-based milk?
Yes, full-fat coconut milk or oat milk can work, but the texture may be slightly softer.

2. Can I use gelatin instead of agar-agar?
This recipe is designed specifically for agar-agar. If using gelatin, the steps and proportions would differ.

3. What can I use if I can’t find passion fruit?
Mango, pineapple, or orange puree make great tropical substitutes.

4. Can I unmold the panna cotta?
Yes! Lightly grease the molds and run a knife around the edge before inverting. Dip the base in warm water for a few seconds to release easily.

5. Is agar-agar safe and natural?
Absolutely. It’s made from seaweed and is commonly used in vegetarian and vegan recipes.

Final Thoughts
This Passion Fruit Panna Cotta without gelatin is proof that simple ingredients can create something truly stunning. With its rich, creamy base and vibrant fruit topping, it’s a perfect make-ahead dessert for any occasion. Plus, it’s completely vegetarian and packs a tropical punch with every bite.

Try it once and you’ll keep coming back for more! Share your version online and don’t forget to leave a review below—I’d love to hear how yours turned out!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chill Time: 4 hours
Cuisine: Italian

Nutritional Information (Per Serving):
Calories: 290 | Protein: 3g | Carbohydrates: 20g | Fat: 22g | Fiber: 1g | Sodium: 50mg

Print