This silky panna cotta with passionfruit caramel is the perfect blend of rich, creamy indulgence and tropical brightness.

With a smooth mascarpone base, vanilla bean, and a zingy orange zest finish, it’s elevated by a golden drizzle of buttery passionfruit caramel. Elegant and make-ahead friendly!

Why You’ll Love This Recipe

Luxuriously creamy with a melt-in-your-mouth texture

Balanced with citrusy brightness and fruity tang

Elegant enough for entertaining, easy enough for weeknights

Can be made ahead of time — perfect for stress-free hosting

What You’ll Need (Ingredient Highlights)

Half and half or milk – for blooming the gelatin and lightening the cream

Unflavored gelatin – helps the panna cotta set into that classic silky texture

Heavy cream – the rich and creamy base of the dessert

Vanilla bean paste – adds deep vanilla flavor with pretty specks throughout

Sweetened condensed milk – provides sweetness and extra creaminess

Cane sugar & salt – balance and enhance the flavors

Orange zest – adds a light citrus brightness without overpowering

Mascarpone & sour cream – create a luscious, smooth texture with a slight tang

Passionfruit – fresh or frozen, for that vibrant tropical topping

Butter – enriches the caramel for a glossy finish

Pro Tips Before You Start

Use a fine zester for the orange to avoid bitter pith.

When blooming gelatin, don’t rush — give it the full 10 minutes.

Whisk gently when incorporating gelatin into hot cream to avoid clumps.

Strain the cream before mixing with mascarpone to ensure an ultra-smooth texture.

Chill at least 6 hours or overnight for perfect panna cotta jiggle.

How to Make Panna Cotta with Passionfruit Caramel

Step 1: Bloom the Gelatin

In a bowl, add the half and half (or milk), and sprinkle gelatin evenly over the surface.

Let it bloom and soften for 10 minutes.

Step 2: Heat the Cream Mixture

In a saucepan, combine the heavy cream, vanilla bean paste, condensed milk, salt, sugar, and orange zest.

Heat gently over medium, stirring occasionally, until hot but not boiling.

Step 3: Incorporate Gelatin

Whisk the bloomed gelatin into the hot cream until fully dissolved.

Avoid scraping the bottom of the pot to prevent any gelatin clumps.

Let this mixture cool slightly.

Step 4: Blend with Mascarpone

In a separate bowl, whisk together mascarpone and sour cream.

Slowly strain the warm cream into the bowl, a little at a time, whisking gently to avoid lumps.

Step 5: Chill and Set

Pour the panna cotta mixture evenly into 8 individual serving cups.

Cover and refrigerate for at least 6 hours or overnight until fully set.

Step 6: Make the Passionfruit Caramel

In a small saucepan, combine frozen passion fruit chunks and cane sugar. B

ring to a boil and simmer until it slightly thickens and coats the back of a spoon.

Remove from heat and whisk in butter until glossy and smooth.

Set aside to cool slightly.

Step 7: Serve

Smear a spoonful of passionfruit caramel on each plate.

Unmold the chilled panna cotta and place on top.

Spoon fresh passionfruit over the top if desired, and serve immediately.

What to Serve It With

A glass of chilled Moscato or Prosecco

Crispy almond biscotti

Light fruit salad or berries on the side

Espresso for an elegant dessert pairing

Variations & Substitutions

Swap mascarpone with cream cheese for a slightly tangier twist

Use lemon zest instead of orange for a more tart profile

Add crushed pistachios or toasted coconut for a crunchy topping

Make it tropical: top with mango, pineapple, or kiwi slices

Storage & Leftovers

Store panna cotta covered in the fridge for up to 3 days

Keep the caramel in a separate airtight container in the fridge

Reheat caramel gently before serving

Not suitable for freezing — it changes the texture

FAQs

Can I use powdered gelatin instead of sheets?
Yes! This recipe already uses powdered gelatin — just be sure to bloom it in cold milk first.

Do I need to strain the panna cotta mixture?
Yes, especially when using zest or mascarpone — it ensures a silky finish.

Can I make this dairy-free?
You could try using coconut cream and a dairy-free condensed milk substitute, though texture may vary.

What’s the purpose of orange zest?
It adds a fragrant citrusy lift that balances the richness of the cream.

Can I prepare this in molds?
Absolutely. Silicone molds or disposable plastic cups work well for easy unmolding.

How do I know the caramel is ready?
It should coat the back of a spoon without dripping too thinly — similar to maple syrup consistency.

Is passionfruit necessary?
Not at all! The panna cotta is delicious on its own or with any fruit sauce you love.

Final Thoughts

This panna cotta with passionfruit caramel feels like a five-star restaurant dessert, yet it’s surprisingly simple to make at home.

The creaminess of mascarpone, the subtle floral sweetness from vanilla and citrus, and that luscious passionfruit sauce—it’s the kind of dessert you’ll want to savor slowly, bite by luxurious bite.