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Vanilla Panna Cotta with Passion Fruit Coulis

Vanilla Panna Cotta with Passion Fruit Coulis

An evergreen Italian dessert with an exotic twist: Vanilla Panna Cotta with Passion Fruit Coulis!
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara


  • 300 ml – 10 oz. heavy cream
  • 100 ml – 3.5 oz. milk
  • 80 gms – 2.7 oz. sugar
  • 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
  • 1 tsp of vanilla extract
  • 2 passion fruits
  • Icing sugar the quantity depends on the sweetness of the Passion fruit


  1. Put the milk, cream, sugar and vanilla in a pot and heat it on the fire, stirring gently until the sugar melts. Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream mixture and stir well to dissolve. Wet 4 moulds with water (this will help release the panna cotta when you are ready to serve them). Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
  2. When you want to serve, unmould the panna cotta.
  3. Mix the pulp of the passion fruit with some icing sugar (to taste) and use this coulis to top the panna cotta.
  4. Serve immediately.