Buffalo Milk Passionfruit Panna Cotta

Panna cotta is one of those desserts that feels fancy but comes together with almost no effort.

Buffalo milk’s natural creaminess gives this panna cotta a softer set, a richer flavour, and that perfect little wobble. Add fresh passionfruit on top and you get the dreamiest balance of creamy, tangy, and sweet.

This recipe is perfect for warm evenings, long lunches, or when you want a dessert that looks impressive but takes barely 10 minutes of hands‑on time. It’s also a beautiful way to showcase the flavour of fresh buffalo milk from our herd here at Quindanning.

Ingredients

Panna cotta:

• 2 cups buffalo milk

• 1 cup thickened cream

• ½ cup sugar

• 2 tsp vanilla extract (or seeds from 1 vanilla bean)

• 2 ½ tsp powdered gelatine

• 3 tbsp cold water

  
  

Passionfruit topping:

• 4–6 fresh passionfruit (or ½ cup pulp)

• 2 tbsp sugar (optional, depending on tartness)

• 1 tbsp water

Method

1. Add the cold water to a small bowl and sprinkle the gelatine over the top. Let it bloom for 5 minutes.

2. In a saucepan, combine buffalo milk, cream, and sugar. Warm gently over medium heat until the sugar dissolves and the mixture is steaming — don’t let it boil.

3. Remove from heat and stir in the bloomed gelatine until fully dissolved.

4. Add vanilla and whisk gently to combine.

5. Pour into ramekins, glasses, or moulds.

6. Refrigerate for at least 4 hours, or until softly set with a gentle wobble.

   
   

For the topping:

1. Combine passionfruit pulp, sugar, and water in a small saucepan. Warm just until the sugar dissolves, then cool completely.

2. Spoon over the chilled panna cotta right before serving.