Vanilla and passionfruit yoghurt pannacotta

Ways to use my great lakes gelatine is always good

Pannacotta is just a fancy name for a creamy jelly, but creamy jelly doesnt sound as posh..lol!

Pannacotta actually comes from the Italian language meaning" cooked cream"

Originally it was made using eggwhite and you would have cooked it "bain marie" style but the version of using gelatine is pretty popular too, and it is very easy to make.

This you can make in many different ways, as long as you have 750ml liquid you can do almond milk/coconut cream, or jelly using fruit purees/juice, any ratio of cream/milk/yoghurt, you can leave the yoghurt out if you wanted. You can use mango, berries instead of passionfruit or you can leave out completely.

This is how I make it

Ingredients

250ml pure cream

250ml whole milk

2 tbsp honey or maple

2 tsp vanilla paste- you can add more if you want

4 passion fruit, strained, you just have the juice, I don’t like the pips- you could leave them in though.

Method

Put all this in a measuring jug and then add enough natural yoghurt to make the amount up to 750 ml. Take out half a cup of this mix and put in a small pot and sprinkle over 1 ½ tbsp. of gelatine. Leave for a couple of minutes until firm, and then heat gently while whisking, when its liquid again and smooth add to your cream mix, whisk well and then pour into 6 x 125ml dariole moulds. You can just pour it all in a bowl or container if you wanted to make a big one. Put in the fridge to set. Serve with coulis if desired.

Too easy!