Sunday, November 28, 2010

Dessert Recipe: Vanilla Panna Cotta with Passion Fruit Jelly

As I'm typing this blog right now, it's raining cats and dogs plus it's rather chilly outside. I had a sudden craving for a dessert. Maybe a cup of hot cocoa will do, but I feel that I have been chocolate overload for the past few weeks. 

So, this time, I promise you that it'll be less messy and does not require much cleaning up. {phew..i hear a sound of relief.. ;)}. I've decided that my trusty Kitchen Aid mixer gets to take a rest for this weekend. Apart from that, part of me thought "what a wonderful time to catch up on some shut eye" or maybe "why not make panna cotta?"

To be honest, I miss making my vanilla panna cotta, and I usually make my panna cotta with raspberry jelly with fresh raspberry in the jelly. Not that the panna cotta on it's own is already divine, {slurps} I just like the idea of adding a little hint of kick of sourness to balance off the full creamy-soft, melt in the mouth texture of vanilla panna cotta.This time, I've decided to try to make my vanilla panna cotta with passionfruit jelly since I still got a couple of passionfruit left in the fridge.

If you have been a follower of my blog, I believe you may notice how I LOVE any form of berries be it raspberry, strawberry, blueberry, black berry, cranberry, lingonberry or anything citrus. Apart of lemon, I do love my peaches and passionfruit. I just love the natural fruit sweetness and a hint of sourness in the fruit. The taste just pops in your mouth, making it so appetizing; and am sure will tempt you to have a second helping.

For the best vanilla panna cotta, I've always stick to this one single recipe. Everytime I make them, it turns out divine, and I assure you this panna cotta recipe will not fail you. It's rich and creamy in texture yet at the same time the panna cotta just melts in your mouth. In my opinion, this is a perfect panna cotta for any season. The recipe that I religiously use everytime is adapted from The Australian Women's Weekly Recipe Book.


Yields approx 4-6 glasses/ ramekins depending on the depth and size of your mould.

**For a large crowd, all you need to do is double or triple the meassurements below.

Ingredients (Vanilla Panna Cotta)
adapted from The Australian Women's Weekly Recipe Book

2 tsp gelatine powder
1/4 cup caster sugar
2/3 cup fresh or full milk
300ml (1 1/4 cup) thickend cream
1/2 -1 tsp vanilla extract

Note: If you have fresh vanilla beans, you may substitute the vanilla extract with it. Will only need 1 vanilla bean, slit the vanilla and scrape out the beans. Don't throw away the vanilla bean and store it in a jar of caster sugar. You'll then have made yourself vanilla sugar ;).

Prepare vanila panna cotta:

1. Sprinkle gelatine and sugar over combined milk and cream in a small saucepan.

2. Stir over low heat, without boiling until the gelatine and sugar dissolve.

3. Add in the vanilla extract or vanilla bean. Strain into a jug, let it cool to room temperature before pouring them into prepared glass. Pour about 2/3 -3/4 cup full.

4. Chill for 2-3 hours, or until panna cotta is set.

Note: If you have ramekins and like to pour out the panna cotta onto a serving plate, then grease your ramekins with unsalted butter. For this step, you will have to prepare the jelly flavour of your choice before the panna cotta. Chill the jelly for 2-3 hours or until jelly is set, before preparing the panna cotta.

Ingredients (Passionfruit Jelly)

1/2 cup passionfruit juice
1 1/2 tbsp caster sugar
1 tsp gelatine powder

Prepare passionfruit jelly:

1. Combine passionfruit juice, sugar and gelatine into a small saucepan. Stir over lowheat, until dissolve.

2. Let cool to room temperature or place it in the fridge for about 15 mins to help the cooling process, making sure that it has not hardened to jelly stage. Once liquid is cool, with a soup spoon or table spoon, gently pour onto panna cotta.

3. Chill panna cotta and jelly for another 3-4 hours or until jelly is set.

Feel free to experiment: Instead of passionfruit juice, you may use cranberry juice and toss in some fresh raspberry. Alternatively, you may use instant jelly powder. Jelly flavours that in my opinion goes well with panna cotta, are straberry and raspberry. Try to avoid orange/ lime flavoured instant jelly powder.

That is it! Hope that I kept my promise to the end here, as there will be very little cleaning up required >.<.

Enjoy your every spoonful of panna cotta topped with jelly. Till then..



  1. Wow, those are lovely--I wish I could get fresh passion fruit here.

  2. Hi Angela! Thanks for stopping by. I believe it must be in season and I was telling my mom about passionfruit non stop. Lol.. So finally she got me heaps of them, and I now have used them all up. Nothing beats fresh passionfruit. Do try it out when you could get your hands on some. Chat soon. Cheers! Jo.

  3. Yummy! Another dessert I have to make. Can you believe I've never done a panna cotta although I have a few recipes collected. Yours looks so delicious and exotic :)

  4. try it out when you got the time. Tell me what you think. I've have tested a few panna cotta recipe and found that the best is still the recipe I adapted from The Australian Women's Weekly cookbook. This panna cotta is rich and will melt in your mouth. ;p. Enjoy!! Jo.

  5. Hi Jo-I have never seen passion fruit jelly in our supermarkets. Will have to make my own, which would be worth it, even if it's expensive.
    Panna Cotta is such a nice simple dessert, and I really love the way you combined it with the jelly to make it even yummier!

  6. Jo-Just realized there were more photos, and instructions for the passion fruit jelly.
    Wow, I'm so excited, you even have a recipe for the jelly too.
    So excited, because I would rather prefer home made jelly...and, you have it right here.
    So perfect, and beautiful.
    A big hug to you!

  7. I love passionfruit, but they are so hard to find around here! I love panna cotta, haven't had it in too long, I've gotta see if I can find some passion fruit so I can try it your way!

  8. Hi Elisabeth! Yup.. I made the passion fruit jelly on my own. Will definitely try to make jelly from scratch with natural juice rather than all the colouring and preservative found in instant jelly mix. Although I must say, instant jelly mix do come in handy. Lol.. Do try it out when passionfruit is in season for you over there and that you could find them in local supermarket. Meanwhile, you can try to make raspberry, strawberry or pomegranate jelly and let me know how it tastes. Happy cooking! Huggs. Jo

  9. Hey Gina! It's not that easy to find passionfruit here either. Sometimes when I'm lucky I actually got to buy them from a local market. Hope you do get your hands on some and try it out. The hint of sourness of the fruit + some sweetness really balances the panna cotta's vanilla creamy sweetness. Can't wait to see what you'll be coming up next! Cheers, Jo.

  10. Hi Jo-Please come to my blog to pick up your award. Copy and paste the award, and the rules, and just follow through to passing it on.
    Congratulations, well deserved!


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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