Passionfruit panna cotta
99% fat-free vanilla yoghurt, sweetened
⅔ cup(s), (160ml)
1 medium, thinly slice, cut into 3cm pieces
300 g, peeled, core removed, cut into 2cm pieces
2 medium, peeled, halved, thinly sliced
1 tsp, to garnish
- Place milk in a small heatproof jug and microwave on High (100%) for 40 seconds. Sprinkle gelatine over milk and stir with a fork until gelatine is dissolved. Cool for 2 minutes.
- Place yogurt and milk mixture in a medium bowl and whisk until combined. Strain ½ cup (125ml) of the passionfruit and discard seeds. Stir strained passionfruit juice into the yogurt mixture. Pour yogurt mixture into a 1.25L (5-cup) capacity, 20cm x 9cm (base measurement) non-stick loaf tin. Cover and refrigerate overnight.
- Combine mango, pineapple, kiwifruit and remaining passionfruit pulp in a medium bowl. Turn out panna cotta onto a serving plate and top with fruit salsa. Serve sprinkled with the mint.