Tropical Panna Cotta
with Greek Style Yoghurt
- Prep 15 mins
- Cook 10 mins
- Serves 8
Method
Step 1
In a bowl, sprinkle packet of gelatin over water and stir until dissolved. Leave for 10 minutes for gelatin to bloom.
Step 2
In a large mixing bowl, add half of the cream, yoghurt, vanilla extract and the seeds from the bean and stir until combined.
Step 3
In a medium saucepan over a medium heat, add remaining cream with the sugar and vanilla bean skin. Once the cream mixture comes to a simmer, remove from heat and add in the gelatin mixture.
Step 4
Next, add the hot cream mixture to the cold cream and stir until thoroughly combined.
Step 5
Pour into serving ramekins or glasses, cover and chill until set in the fridge (minimum 6 hours, preferably overnight).
Step 6
To serve, top with passionfruit pulp, pistachios and fresh raspberries.
