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Tropical Panna Cotta

  • Prep 15 mins
  • Cook 10 mins
  • Serves 8

Make it with our Tamar Valley Greek Style Yoghurt!


  • 2 cups Tamar Valley Greek Style Yoghurt!
  • 3 cups thickened cream
  • 1 packet gelatin
  • 3 tbsp cold water
  • 1 vanilla bean, seeds and skin
  • 2 tsp vanilla extract
  • 165g caster sugar
  • 1/2 cup pistachio kernels
  • 2 passion fruits, remove and keep pulp
  • 1/2 cup fresh raspberries


  1. In a bowl, sprinkle packet of gelatin over water and stir until dissolved. Leave for 10 minutes for gelatin to bloom.
  2. In a large mixing bowl, add half of the cream, yoghurt, vanilla extract and the seeds from the bean and stir until combined.
  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.
  4. Next, add the hot cream mixture to the cold cream and stir until thoroughly combined.
  5. Pour into serving ramekins or glasses, cover and chill until set in the fridge (minimum 6 hours, preferably overnight).
  6. To serve, top with passionfruit pulp, pistachios and fresh raspberries.
Size options
Available in 1kg & 500g tub

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