Light, creamy and beautifully refreshing, this yoghurt panna cotta is made for warm-weather entertaining. A silky coconut and yoghurt panna cotta is layered with bright mango and granadilla jelly, creating a dessert that’s both elegant and wonderfully easy to make ahead. The tropical fruit adds a zesty finish to every creamy spoonful.
Recipe, styling and photography by Dianne Bibby
Yoghurt panna cotta with mango and granadilla jelly
Ingredients
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
Panna cotta
- 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
Instructions
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.
Also See: Granadilla and toasted marshmallow ice cream
