Passionfruit Yogurt Panna Cotta

1. 1

   Sprinkle gelatin over 2 tbsp boiling water in a small heatproof bowl. Stir until gelatin dissolves. Grease six 1/2 cup glass or plastic molds. Place on a baking sheet.

2. 2

   Heat cream and sugar in a saucepan over medium heat until just simmering and sugar has dissolved. Remove from heat; stir in gelatin mixture. Cool for 10 mins.

3. 3

   Place 1 1/3 cups yogurt and half the passionfruit pulp in a bowl; stir to combine. Stir into gelatin mixture. Pour into prepared molds. Refrigerate for 4 hours or overnight until set. Tum out panna cotta onto serving plates. Serve with remaining yogurt and passionfruit pulp.

* Per serving · 4 servings · Values may vary.

No additional tips available.