Description
Indulge in the exotic flavors of this vegan Passion Fruit Panna Cotta, a silky smooth dessert with a tropical twist. This recipe uses agar-agar instead of gelatin for a plant-based treat that is both creamy and refreshing. Topped with a tangy passion fruit coulis, it’s a delightful ending to any meal.
Ingredients
Units
Scale
Panna Cotta:
- 160 g (2/3 cup) passion fruit pulp (without seeds) extracted from ~8-10 passion fruits
- 240 ml (1 cup) almond milk or soy milk/oat milk
- 100 g (1/2 cup) granulated sugar
- 3/4 teaspoon agar-agar powder
- 240 g (1 cup) coconut cream or chilled full-fat canned coconut milk
- 1 teaspoon vanilla extract (optional)
Passion Fruit Coulis (optional):
- 200 g (3/4 cup + 2 tablespoons) passion fruit pulp (with seeds)
- 100 g (1/2 cup) granulated sugar
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Panna Cotta: Add passion fruit pulp to a food processor, blitz to separate juice from seeds. Sift to remove seeds. Cook juice, almond milk, sugar, agar agar. Whisk, simmer for 5 minutes. Add coconut cream, vanilla. Heat but do not boil.
- Sift mixture, pour into molds, let cool for 10 minutes. Refrigerate for 4 hours or overnight.
- Passion Fruit Coulis: Simmer passion fruit pulp, sugar, lime juice for 5 minutes. Cool to room temperature. Serve over panna cotta before serving.
Notes
- Passion fruit pulp may vary in quantity based on fruit size.
- Use agar-agar powder, not flakes.
- Chill coconut milk overnight and use only the thick cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 35g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
