Name: Tropical yogurt panna cotta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 85 gram packet tropical-flavoured jelly crystals; 2/3 cup milk; 1/3 cup caster sugar; 1 teaspoon vanilla bean paste; 1 tablespoon powdered gelatine; 1 kilogram tub greek-style natural yoghurt; 2 small mangoes, finely chopped; 3 large kiwifruit, finely chopped; 2 fresh passion fruit, pulp removed

Tropical yogurt panna cotta

Homemade panna cotta using yoghurt as well as milk. The tropical jelly with fresh fruit makes it a perfect summer treat.

Serves 8

Prep

15M

Cook

Total

20M

Ingredients

85 gram packet tropical-flavoured jelly crystals

2/3 cup milk

1/3 cup caster sugar

1 teaspoon vanilla bean paste

1 tablespoon powdered gelatine

1 kilogram tub greek-style natural yoghurt

2 small mangoes, finely chopped

3 large kiwifruit, finely chopped

2 fresh passion fruit, pulp removed

Method

1.Make jelly as packet directs. Grease 8 x 3/4-cup moulds or cups, place on a baking tray. Divide jelly among prepared moulds. Cover with plastic food wrap. Chill 2 hours or until set.

2.Place milk, sugar and vanilla in a small saucepan over moderate heat; cook and stir for 2 minutes or until sugar dissolves. Bring to the boil, then remove from heat. Sprinkle gelatine over milk mixture, then whisk until dissolved. Transfer to a large heatproof bowl. Set aside for 10 minutes to cool slightly.

3.Whisk yoghurt into milk mixture until smooth. Pour mixture evenly into moulds over set jelly; cover with plastic food wrap. Chill for 2 hours or until set.

4.Combine mango, kiwifruit and passion fruit in a medium bowl. Dip moulds briefly in hot water. Turn out panna cotta onto serving plates. Serve with fruit salad.