Pannacota Yogurt with Passion Fruit 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
  • 1 teaspoon vanilla (optional)
  • 1/3 cup PASSION FRUIT SYRUP (or adjust according to taste)
  • Special equipment: 150-200 ml Dariole or panna cotta moulds


  1. Very lighlty grease the panna cotta 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. Mix honey and vanilla and bring 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  moulds. Refrigerate until set (4-5 hours – or even overnight).
  5. 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 passion fruit syrup. Serve immediately.

One thought on “Pannacota Yogurt with Passion Fruit Syrup

  1. Pingback: Pannacota Yogurt with Passion Fruit Syrup | delifreshusa

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