Recipe

Tropical yogurt panna cotta

Homemade panna cotta using yoghurt as well as milk. The tropical jelly with fresh fruit makes it a perfect summer treat.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
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Ingredients

Tropical yogurt panna cotta
  • 85 gram packet tropical-flavoured jelly crystals
  • 2/3 cup milk
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon powdered gelatine
  • 1 kilogram tub greek-style natural yoghurt
  • 2 small mangoes, finely chopped
  • 3 large kiwifruit, finely chopped
  • 2 fresh passion fruit, pulp removed

Method

Tropical yogurt panna cotta
  • 1
    Make jelly as packet directs. Grease 8 x 3/4-cup moulds or cups, place on a baking tray. Divide jelly among prepared moulds. Cover with plastic food wrap. Chill 2 hours or until set.
  • 2
    Place milk, sugar and vanilla in a small saucepan over moderate heat; cook and stir for 2 minutes or until sugar dissolves. Bring to the boil, then remove from heat. Sprinkle gelatine over milk mixture, then whisk until dissolved. Transfer to a large heatproof bowl. Set aside for 10 minutes to cool slightly.
  • 3
    Whisk yoghurt into milk mixture until smooth. Pour mixture evenly into moulds over set jelly; cover with plastic food wrap. Chill for 2 hours or until set.
  • 4
    Combine mango, kiwifruit and passion fruit in a medium bowl. Dip moulds briefly in hot water. Turn out panna cotta onto serving plates. Serve with fruit salad.

Notes

Try strawberry, mango or passion fruit jelly. You can use vanilla yoghurt. Use drained, canned mango instead of fresh.

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