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Photo of Passionfruit panna cotta by WW

Passionfruit panna cotta

2
Points®
Total Time
21 min
Prep
20 min
Cook
1 min
Serves
6
Difficulty
Easy
Delight dinner party guests with a dreamy, creamy topped dessert with a selection of green and gold fruit.

Ingredients

Skim milk

½ cup(s)

Gelatine

3 tsp

Vanilla yoghurt, 99% fat-free, no added sugar

800 g

Passionfruit(s)

⅔ cup(s), (160ml)

Mango

1 medium, thinly slice, cut into 3cm pieces

Pineapple

300 g, peeled, core removed, cut into 2cm pieces

Kiwifruit

2 medium, peeled, halved, thinly sliced

Fresh mint

1 tsp, to garnish

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

TIP: You will need approximately 8 passionfruit for this recipe.

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