Passionfruit Panacotta 


I am very pleased with these, I’ve never made panacotta before but have always wanted to try it and it was surprisingly easy. The following is the recipe I used: 

Here it is with a few minor alterations:

1 sachet (15 ml / 10 g) powdered gelatine

½ cup cold water

½ cup passion fruit pulp (I used 6 and it wasn’t quite 1/2 a cup but it still worked fine)

80 g caster sugar  

750 ml (3 cups) Greek yoghurt


1. Mix the gelatine powder and cold water, and leave to sponge (about 5-10 minutes).

2. On the stovetop using a small saucepan, heat the passion fruit & sugar over medium heat and stir until the sugar has dissolved. Now add the sponged gelatine and stir until the gelatine has dissolved completely. Don’t let it boil – turn the heat down to very low.

3. Strain the warm passion fruit mixture through a sieve to remove any seeds. Then add it to the yoghurt and stir well.

4. Pour the mixture into moulds or glasses – pannacotta don’t need to be turned out, so I like to serve it in beautiful glass jars or glasses. Refrigerate for a few hours or until set, then top with more passion fruit pulp before serving.


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