Here is another way to use up our ‘never-ending’ harvest of Passionfruit. I simply added the Passionfruit pulp to my ‘Panna Cotta’, which is quite light because as I always use Milk and Cream. I removed seeds from the Panna Cotta, but it’s up to your preference.


4 Servings


500ml (2 cups) of Cream & Milk *e.g. 1 cup Cream and 1 cup Milk
Caster Sugar 1/4 cup
Gelatin 2 teaspoons *about 8g
*Note: If you are going to set the jelly in serving glasses, use less Gelatin. (e.g. 1 & 1/2 teaspoons)
2 tablespoons Water
2 tablespoons Passionfruit Pulp *OR more!

Passionfruit Sauce

2 tablespoons Passionfruit Pulp *OR more!
1/2 to 1 tablespoon Caster Sugar
1/2 tablespoon Cointreau OR Grand Marnier

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Place Milk and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
  3. Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine. *Note: Adding cold Cream will speed-up the setting process. Alternatively, you can heat Cream and Milk together.
  4. Add Passionfruit Pulp and stir to combine. You may wish to remove seeds. It’s up to your preference.
  5. Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.
  6. To make Passionfruit Sauce, combine Passionfruit Pulp and Caster Sugar. For grownups, add Cointreau OR Grand Marnier. Serve Panna Cotta with the sauce.