Pineapple panna cotta

Give your usual panna cotta a tropical twist with this deliciously two-toned pineapple version by recipes+. They can be made ahead for any special occasion so, you can relax.

  • 5 mins cooking
  • Serves 4
  • Print


Pineapple panna cotta
  • 85 gram tropical-flavoured jelly crystals
  • 225 gram can pineapple pieces in juice, drained
  • 1 fresh passionfruit
  • 300 millilitre cream
  • 3/4 cup milk
  • 1/4 cup caster sugar
  • 2 teaspoon powdered gelatlne
  • 1 teaspoon vanilla essence


Pineapple panna cotta
  • 1
    Lightly oil 4 x 3/4-cup dariole moulds or plastic cups.
  • 2
    Place 2 tablespoons of the jelly crystals in a heatproof jug or bowl. Add 1/3 cup boiling water; stir until dissolved. Stir in 2 tablespoons cold water.
  • 3
    Cut a quarter of the pineapple pieces in half horizontally. Divide passionfruit pulp and pineapple among moulds. Pour jelly over fruit; place moulds on baking tray. Chill for 1 hour or until set.
  • 4
    Combine cream, milk and sugar in a small saucepan over low heat. Sprinkle gelatine over the surface. Cook and stir for 5 minutes or until gelatine has dissolved. Stir in essence. Strain mixture into a jug; cover surface with plastic food wrap. Chill for 1 hour or until cooled but not set; stir well.
  • 5
    Pour cream mixture into moulds. Chill for 4 hours or until set. Dip moulds briefly into warm water to ease turning out onto serving plates.


Make ahead: you can prepare panna cotta up to a day ahead.

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