Yoghurt & Passion Fruit Panna Cotta
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
A simple, creamy dessert made with tangy Greek yoghurt and tart passion fruit. If you don't have passion fruit to hand try roasted rhubarb, strawberries or a handful of crushed walnuts and a drizzle of honey.
  • 6 leaves gelatine
  • 350ml whole milk
  • 100ml double cream
  • 125g golden caster sugar
  • zest of one small orange
  • 2 vanilla pods, seeds scraped
  • 500g Greek yoghurt
  • pulp and seeds from 3 ripe passion fruit
  1. Soak the gelatine leaves in a small bowl of water for 5 minutes. Meanwhile, combine the milk, cream, sugar, orange zest, vanilla pods and seeds in a medium saucepan and bring to the boil. Remove from the heat, squeeze the water out of the gelatine and stir into the warm milk mixture until dissolved.
  2. Very slowly whisk the warm mixture into the Greek yoghurt until smooth, then pass through a fine mesh sieve into a jug. Divide the mixture between six small glasses or ramekins, cover each with cling film and refrigerate for a minimum of five hours, or overnight.
  3. When ready to serve, run a sharp knife round the edge of one mould and dip into a bowl of just boiled water for 5 seconds. unmould onto a plate and repeat with the remaining puddings.
  4. Spoon the passion fruit pulp evenly over the six puddings and serve.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/04/04/yoghurt-passion-fruit-panna-cotta/