Lemon and vanilla panna cotta with passionfruit

If your sweet tooth is crying out but you’re trying to cut down your sugar intake, try this light and easy lemon and vanilla panna cotta.

Serves 4

Ingredients

• 4 sheets white leaf gelatine
• 1 cup full cream milk
• 2 cups good quality vanilla yoghurt
• 1 tsp vanilla bean paste
• 1 lemon, zest only, finely grated
• 4 passionfruit

Method

1. Place gelatine leaves in a bowl of cold water and allow to soak and soften for 10 minutes.
2. Place milk in a saucepan over low heat, allow to come to a soft simmer then remove from heat.
3. Remove gelatine leaves from water and squeeze out excess liquid. Add leaves to milk mixture and whisk well to combine. Strain liquid into a clean mixing bowl. Add vanilla yoghurt, vanilla bean paste and lemon zest and mix well to combine.
4. Divide mixture into individual serving glasses or jars. Place in fridge and allow to set for 4 hours, or overnight. To serve, scoop pulp from passionfruits and top each panna cotta with pulp.