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Yogurt Pannacota with Passionfruit Syrup


Yogurt and Passionfruit Panna Cotta

Yogurt and Passionfruit Panna Cotta

S. Wongkaew

Panna cotta, an Italian favorite, is a gorgeous dessert to eat and easy to make at home.

While "panna cotta" translates to "cooked cream", this particular yogurt panna cotta recipe requires no cooking. The panna cotta will take about 4 to 5 hours to set in the fridge. Trust me, it's worth the wait.

The creamy dessert is infused with vanilla and honey and then enjoyed with a tropical passionfruit syrup.


  • 300 ml pouring cream
  • 260 gm (270ml) natural yogurt
  • 4 Tbsp honey
  • 2 3/4 titanium strength gelatine leaves (approx. 3 3/4 tsp of powdered gelatine) softened in cold water
  • Seeds from 1 vanilla pod
  • 4 passionfruit, pulp only (or canned)
  • 50 gm castor (berry) sugar
  • Juice from 1/2 lime
  • 1/4 cup water
  • Special equipment: 150-200 ml Dariole or panna cotta moulds


  1. Very lighlty grease the dariole moulds with a little vegetable oil on a paper towel.
  2. Whisk the cream and yogurt together in a large bowl until smooth. Set aside.
  3. Bring honey and vanilla seeds to a simmer in a small saucepan. Squeeze excess water from gelatine and add it to the honey -- stir to dissolve.
  4. Stir honey mixture through the yogurt mixture, then divide among four lightly greased dariole moulds. Refrigerate until set (4-5 hours - or even overnight).
  5. Make the passionfruit syrup. Combine ingredients together in a small saucepan. Simmer over a medium heat for about 10 minutes or until the liquid becomes syrupy. Set aside to cool.
  6. Just before serving, dip bases of panna cotta moulds in warm water for a few seconds, turn out onto serving plates and spoon on the passionfruit syrup. Serve immediately.
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