Panna Cotta Passionfruit

This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.

Panna cotta are often made in individual moulds; this version, which has passionfruit curd swirled through the setting cream, is best made in one two-cup mould.

Serves 4


  • 5* leaves gelatine
  • 1 cup cold water
  • 1 cup full-fat milk
  • 1 cup cream
  • 50 g caster sugar
  • A little flavourless oil for greasing the mould
  • 3 Tbsp passionfruit curd (divided measure)

*2 cups of liquid usually requires only 4 leaves of gelatine to get a good set, but the addition of the curd necessitates an extra leaf.


  1. Soak the gelatine leaves in the cold water for 5 minutes.
  2. Meanwhile, heat the milk, cream and sugar over low heat until the sugar dissolves. Increase the heat, but don’t let the milk/cream boil. Remove from heat.
  3. Lift the gelatine leaves from the water, squeeze hard, then drop them into the hot milk mixture and stir to dissolve.
  4. Pour into the lightly oiled mould and leave for 5 minutes, then add 2 Tbsp of the passionfruit curd, swirling the mould to distribute the curd.
  5. Refrigerate until set firm.
  6. To extract the panna cotta, dip the mould into hot water for a minute, hold a wet serving plate over the top of the mould and invert, giving a good shake and the panna cotta will plop out. If it is not quite centered on the serving plate, the wet surface makes it easy to move.
  7. To serve, top with the remaining passionfruit curd.

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