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Panna cotta is a classic crowd-pleaser. A good panna cotta that has the perfect wobble can be absolute perfection after a big meal. They are elegant and can be made head of time so you have a stress free dinner. What more could you ask for in a dessert?

Serves 4


  • 300ml / 1 1/4 cups thick cream
  • 130g / 2/3 cup sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 1/2 teaspoons powdered gelatin
  • 300ml / 1 1/4 cups thick Greek yogurt
  • 200ml / 7 oz passion-fruit juice, strained


Place cream, 1/2 cup (110g) of the sugar, and the vanilla pod and seeds in a pan
Cook, stirring, over low heat until sugar dissolves
Place 1/2 cup of the mixture in a small bowl, sprinkle 1 1/2 teaspoons of the gelatin on top, and place in a pan of simmering water
Stir until gelatin dissolves
Add back to the cream mixture
Cool slightly, whisk in yogurt, then strain
Pour into 4 glass tumblers, leaving space at the top, and refrigerate for 2 hours
Place the passion-fruit juice and the remaining sugar in a saucepan, and sprinkle the remaining gelatin on top
Heat over low heat, gently whisking until the gelatin dissolves
Cool, then strain over top of the panna cotta
Refrigerate for a further 2 hours until set