Passion Fruit Panna Cotta (Light Option)
This Passion Fruit Panna Cotta (Light Option) is a guilt-free take on the classic Italian dessert. Made with low-fat cream or dairy-free alternatives and the tangy sweetness of passion fruit, it’s a creamy, refreshing treat perfect for any occasion. With simple ingredients and easy steps, this lighter dessert is ideal for entertaining or enjoying with family.
Ingredients
- 2 teaspoons gelatin powder or agar-agar for a vegetarian option
- 3 tablespoons water to bloom the gelatin
- 2 cups low-fat cream or plant-based milk alternative
- 3 tablespoons honey or sweetener of choice
- 1 teaspoon pure vanilla extract
- ½ cup passion fruit pulp fresh or frozen, strained if needed
Instructions
- Bloom the Gelatin: Sprinkle gelatin over water in a small bowl. Let it sit for 5 minutes until it blooms.
- Heat the Cream: In a saucepan over medium heat, combine low-fat cream, honey, and vanilla. Heat until the mixture begins to steam, but do not boil.
- Incorporate Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
- Add Passion Fruit: Gently mix in the passion fruit pulp for a vibrant flavor and color.
- Pour and Set: Divide the mixture into ramekins or molds. Let them cool slightly before refrigerating for at least 4 hours or until set.
- Serve: Unmold the panna cotta onto plates or serve directly in ramekins. Garnish with extra passion fruit pulp or fresh mint leaves.
Notes
- For a vegan option, replace gelatin with agar-agar and use coconut cream.
- To avoid lumps, stir the gelatin thoroughly into the warm cream mixture.
- Adjust the sweetness to your taste, especially if the passion fruit is particularly tart.
- Best served chilled, making it a perfect make-ahead dessert.