Passion fruit panna cotta

150ml pouring cream
140ml natural yogurt
2 tbsp honey
1½ gelatine leaves or 2 tsp gelatine powder, softened in a little cold water
seeds from 1 vanilla pod

For the syrup
2 passion fruits, pulp only
25g castor sugar
juice from ½ lime
60ml cup water
small ramekins or panna cotta moulds
1 mango, cut into cubes
mint leaves, to garnish

Whisk the cream and yogurt together in a large bowl until smooth. Set aside.

Very lightly grease the moulds with a little vegetable oil on a paper towel.

Warm through the honey and vanilla seeds in a small saucepan. Add the gelatine leaves and stir until dissolved.

Stir this honey mixture through the yogurt mixture, then divide among the lightly greased moulds. Refrigerate until set, 4–5 hours or overnight.

To make the passion fruit syrup, combine the ingredients in a small saucepan. Simmer over a medium heat for about 10 minutes or until the liquid becomes syrupy. Set aside to cool.

Just before serving, dip bases of panna cotta moulds in warm water for a few seconds to loosen, and turn out onto serving plates.

Spoon over the passion fruit syrup, scatter over the mango cubes and top with a few mint leaves. Serve immediately.

This recipe has one or more traffic light. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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