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.
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