Passionfruit Panna Cotta with Fruit Compote

Capturing the vibrant essence of Plascon’s ‘Fun in the Sun’ colour from the exhilarating Spring Savannah Colour Palette. 

Recipe by: Thando Manyoni
Serves: 4-6
Time: 5 hours


  • 2 cups cream
  • ½ cup milk
  • ½ cup passionfruit juice
  • ¼ cup sugar
  • ½ tbsp vanilla essence
  • 10g gelatine
  • For the compote:
  • ½ cup passionfruit pulp
  • ¼ cup sugar
  • To serve:
  • Sliced mango

How To Make 

  1. Add 3 tbsp of water to a small bowl, sprinkle over the gelatine powder and leave to bloom until water is fully dis-solved.
  2. In a large saucepan bring the cream, milk, juice and sugar to a boil and stir to dissolve the sugar. Lower the heat to a simmer.
  3. Pour some of the hot cream mixture form the saucepan into the bowl of gelatine and stir to dissolve.
  4. Add the gelatine mixture to the saucepan and stir until dissolved.
  5. Remove the pot from the heat.
  6. Add the vanilla essence and stir.
  7. Divide the mixture among 4-6 ramekins or panna cotta moulds and cool to room temperature.
  8. Cover with cling wrap and place in the fridge for 4 hours or until set
  9. Make the compote by combining the pulp and sugar in a saucepan
  10. Bring the mixture to a simmer and cook for 5 minutes, until the sauce slightly thickens.
  11. Remove from the heat and set aside to cool
  12. When ready to serve, evenly distribute sauce among each ramekin, top with mango and serve.

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