Yoghurt panna cotta with mango and granadilla jelly is a deliciously light and refreshing summer dessert. Make the most of zesty, wonderful seasonal ingredients with this easy dessert.
Recipe, styling and photograph by Dianne Bibby
Yoghurt panna cotta with mango and granadilla jelly
- 6 (12g) gelatine leaves
- 375ml (1½ cups) mango juice
- 125ml (½ cup) water
- 30ml (2 tbsp) lemon juice
- 125ml (½ cup) granadilla pulp (fresh or tinned)
- 30ml (2 tbsp) xylitol
- 7 (14g) gelatine leaves
- 250ml (1 cup) reduced-fat coconut milk
- seeds of 1 vanilla pod
- 115g honey
- 250ml (1 cup) natural or unsweetened yoghurt
For the jelly, soak the 6 gelatine leaves in a little cold water until softened. Place the remaining ingredients in a saucepan. Stir over medium heat, until the xylitol is dissolved.
Squeeze the excess water from the gelatine leaves and add to the heated liquid. Stir until the gelatine is completely dissolved. Pour the heated liquid into a greased large ring mould or individual dariole moulds. Refrigerate until firm, about 1½ hours.
For the panna cotta, in a little cold water, soak the 7 gelatine leaves until softened. In a saucepan over low heat, place the coconut milk, vanilla seeds and honey, stirring continuously. Squeeze the excess water from the gelatine leaves and add to the warm milk mixture. Whisk with a balloon whisk to ensure the gelatine is incorporated and dissolved. Set aside to cool, 40 minutes.
Once cooled, whisk in the yoghurt. Pour the yoghurt cream over the firm jelly and refrigerate, 3 hours or until set. To unmould, dip the base briefly in hot water and turn out onto a serving plate.