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Lemon and vanilla yoghurt panna cotta with passionfruit
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Irresistible creamy lemon panna cotta topped with fresh passionfruit.
Ingredients:
  • 4 sheets white leaf gelatine
  • 257.50 gm full cream milk
  • 500.00 ml good quality vanilla yoghurt
  • 1 tsp vanilla bean paste
  • 1 lemon, zest only, finely grated
  • 4 passionfruits
Instructions:
  • Soak gelatine leaves in a bowl of cold water for 10 minutes until softened.
  • Warm the milk in a saucepan over low heat until it gently simmers, then take off the heat.
  • Remove gelatine from the water, squeeze out excess liquid, and whisk it into the milk mixture. Strain the liquid into a clean mixing bowl, then add vanilla yogurt, vanilla bean paste, and lemon zest. Mix thoroughly to combine.
  • Transfer the mixture into serving glasses or jars, then refrigerate until firm for at least 4 hours, or preferably overnight.
  • Top each luxurious and creamy panna cotta with the fresh passionfruit pulp before serving.

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