Passion fruit panna cotta

Ingredients (4 servings)

• 60 ml (¼ of a cup) of cold water
• 7 grams (1 sachet) of gelatin
• 500 ml (2 cups) of vanilla Greek yogurt
• 250 ml (1 cup) of milk
• 250 ml (1 cup) of whipping cream (35% fat)
• 60 ml (¼ of a cup) + 30 ml (2 tablespoons) of granulated sugar
• 30 ml (2 tablespoons) of lemon juice
• 4 passion fruits
• 1 jalapeño pepper, chopped 

Preparation

1. Drop the gelatin into the cold water and leave for 15 minutes.
2. In a large bowl, mix the yogurt and half the milk and cream.
3. In a small pan, bring the rest of the milk and cream to the boil and add 60 ml (¼ of a cup) of sugar and the jalapeño pepper.
4. Remove from the heat and discard the pepper.
5. Stir in the gelatin, which should dilute completely. Beat with a whisk.
6. Pour the mixture into the bowl of yogurt and mix.
7. Add the lemon juice.
8. Divide the mixture into 4 glasses and refrigerate for a minimum of 2 hours.
9. Scoop out the passion fruit pulp and cook it in a non-stick pan on medium heat. Add the remaining sugar and keep stirring.
10. Decorate the panna cottas with the passion fruit syrup.

Source: Hubert Cormier – Ma table festive

Copyright: Hubert Cormier

Download here the complete recipe leaflet from the 4th Yogurt Summit