Vegan Passion-Fruit Panna Cotta ~ 熱情果奶凍

Vegan Passion-Fruit Panna Cotta ~ 熱情果奶凍

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.

But if you want me to translate the Panna cotta to Chinese, I just called it ‘奶凍’!. Right? I don’t know even I search the web. They translated to a funny name that I’m not like it at all. Never mind! ‘Panna Cotta’ is nice enough to be named.

Suddenly I have a fancy to making pannacotta today. And I bought quite a few passion fruits two days ago those are on a bargain shelf. Hehe, I love to a bargain, have I tell you before? The tight budget always comes to me anyway.

Vegan Passion-Fruit Panna Cotta ~ 熱情果奶凍

Ingredient:      (make 2 )

  • 3 Passion fruits halved, reserve one halved for serving
  • 160ml Can of coconut milk, (only need the top thick cream)
  • 1/8 cup Maple syrup
  • 1/2 tsp Agar powder
  • 1/2 tsp Vanilla extract, optional

Method: 

  1. Halve the passion fruits and spoon the pulp in a small saucepan. Pour the coconut milk (only the top thick cream) and maple syrup in with the passion fruit mixture over low to medium heat and stir constantly.
  2. Mix the agar powder with a teaspoon of water until an agar paste is formed. Add into the passion fruit mixture.
  3. Let the mixture keep on the simmering low heat, but be careful not to burn it. It will take around 5 to 6 minutes to get thicken.
  4. Turn off the heat, strain through a sieve into a bowl. Add the vanilla extract and stir. Pour into the glass pots and chill in the fridge to set.
  5. Serve with the reserved half passion fruit.

Note: 

  • When the pannacotta simmers on the stove, best to take a taste test. It is the time to adjust the sweetness.
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One thought on “Vegan Passion-Fruit Panna Cotta ~ 熱情果奶凍

  1. Panna cotta is the ideal dessert for warm weather, which has mercifully returned at last! The coconut milk sounds so rich and creamy, yet cool and refreshing at the same time. A perfect balance, if you ask me. 🙂

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