Passion Fruit Panna Cotta with Cinnamon Candied Orange

by Ian Wickman


Passion Fruit Panna Cotta with Cinnamon Candied Orange

Passion fruit is such a bright, tropical flavor, paired with cinnamon candied orange slices for a deeper fall flavor. The result is an unbelievable combination that is also a super easy make ahead dessert for a crowd! The base panna cotta is from David Lebovitz and I modified for my purposes!
Keyword passion fruit panna cotta
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Author Ian Wickman


Passion Fruit Panna Cotta

  • 2 cups half and half (you can use all cream or all half and half, this is what I had so I used it!)
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup passion fruit juice (juice & pulp, seeds removed)
  • 4 tsp powdered gelatin

Cinnamon Candied Orange Slices

  • 1 each orange (You'll need about 6 slices, also, it should be organic since we're using the skin as well!)
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 tsp cinnamon


Passion Fruit Panna Cotta

  • Combine the cream and/or half and half with the sugar in a medium pan. Heat over medium/medium low heat, stirring regularly until sugar is dissolved and mixture is quite warm but not boiling, about 5 minutes.
  • In a large bowl add the passion fruit juice and sprinkle the gelatin over top of it. Let sit a couple minutes.
  • Pour hot cream and sugar mixture over the passionfruit and gelatin mixture slowly. Whisking until the gelatin is completely dissolved.
  • Pour into lightly oiled 1/2 cup ramekins, cover and refrigerate for about 2 hours or overnight.

Cinnamon Candied Orange Slices

  • In a large skillet add sugar, water, and cinnamon. Heat over medium low and stir until sugar is completely dissolved and the cinnamon is combined as well.
  • Cut your orange into thin (2 - 3 millimeter) slices, removing any seeds. Add 6 slices or so to the pan with the simmering sugar mixture.
  • Let cook and slowly reduce for 10 - 15 minutes until the orange slices are saturated and the peel is starting to be translucent. Be sure not to let the sugar mixture get too reduced or it will turn into a hard candy as soon as it cools! You may need to turn the heat down and/or add a couple more tablespoons of water to the mix along the way.
  • Remove slices from heat and transfer to a cutting board. Cut into 6 - 8 triangles. These can be put on parchment paper and stored if you're doing this ahead or added to the completely cooled panna cotta as you're serving!


  • When you're ready to serve you can remove the panna cotta from the ramekins by inserting a knife around the edge and loosening, then inverting. If this isn't working you can also dip the outside of each ramekin in a hot water bath for a couple seconds and then invert which should loosen it from the ramekin.
  • You can also just serve from the ramekins! Add a few candied orange slices to the tops of the passion fruit panna cotta and enjoy!


This is a riff on David Lebovit's panna cotta recipe, passion fruit juice and candied oranges were the basic changes I made but it's such a great, simple, make ahead recipe that you should have it on hand.

You may also like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.