Passionfruit panna cotta

Delicious Passionfruit panna cotta Recipe

Passionfruit jelly is the crowning glory of these smooth individual panna cotta desserts.
Passionfruit panna cotta
Prep Time : 4:30 | Cook Time : 0:05 | Total Time : 4:35 | Serving : 4 person.


  • 300ml thick cream

  • 130g caster sugar

  • 1 vanilla bean, split, seeds scraped

  • 3 1/2 teaspoons powdered gelatine

  • 300ml thick Greek yoghurt

  • 200ml passionfruit juice, strained

  • Shortbread biscuits, to serve


  • Step 1

    Place cream, 1/2 cup (110g) of the sugar, and the vanilla pod and seeds in a pan. Cook, stirring, over low heat until sugar dissolves. Place 1/2 cup of the mixture in a small bowl, sprinkle 1 1/2 teaspoons of the gelatine on top, and place in a pan of simmering water. Stir until gelatine dissolves. Add back to the cream mixture. Cool slightly, whisk in yoghurt, then strain.

  • Step 2

    Pour into 4 glass tumblers, leaving space at the top, and refrigerate for 2 hours. Place the passionfruit juice and the remaining sugar in a saucepan, and sprinkle the remaining gelatine on top. Heat over low heat, gently whisking until the gelatine dissolves. Cool, then strain over top of the panna cotta (it’s OK if a few seeds get into the jelly). Refrigerate for a further 2 hours until set. Serve the panna cotta with small shortbread biscuits

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