Passion Fruit Panna Cotta

Passion Fruit Panna Cotta is the perfect way to finish a meal—especially in warmer months. Experience Lactantia® 35% Whipping Cream at its best in this traditional Italian dessert.

  • 30 mins prep + 4 - 6 hrs refrigeration30 mins prep + 4 - 6 hrs refrigeration
  • 15 mins cook15 mins cook
  • 4 servings4 servings

Ingredients

  • 1 cup Passion Fruit juice
  • 1 ¾ tsp gelatin
  • ½ cup sugar
  • ¼ cup honey
  • 2 fresh passion fruit flesh
  • 2/3 cup Lactantia® 35% Whipping Cream
  • 2/3 cup Greek Plain Yogourt
  • ¼ tsp lemon juice

Instructions

  1. In a pot, pour the passion fruit juice and sprinkle the gelatin over. Let the mixture stand for 15 minutes for the gelatin to react with the juice.
  2. Stir the mixture and heat over low heat until the gelatin has all dissolved.
  3. Add the honey and sugar and cook for another minute or two, dissolving the sugar.
  4. Strain the mixture and let cool for 10 minutes.
  5. In a separate bowl, whisk together with the yogourt, Lactantia® 35% Whipping Cream, lemon juice and fresh passion fruit flesh.
  6. Mix the cream mixture with the cooled juice mixture.
  7. Divide among ramequins and chill in the refrigerator for 4-6 hours.