Honey panna cotta with tropical fruit salsa
7 serves of fruit
- 1½ teaspoons powdered gelatine
- 1½ tablespoons water
- 1 cup low-fat milk
- 1½ tablespoons caster sugar (20g)
- 1½ cups honey-flavoured yoghurt (400g)
- 1 mango, peeled and stoned
- 2 kiwifruit, peeled
- 300g pawpaw, peeled and seeded
- 1/4 pineapple, peeled and cored
- pulp of 2 passionfruit
- Sprinkle gelatine over water in a cup and set aside.
- Place milk and sugar into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly then add yoghurt and mix well until smooth.
- Divide yoghurt mixture among four 150ml capacity individual jelly, panna cotta or dariole moulds. Cover each mould with plastic wrap and refrigerate for 4 hours or overnight until set.
- Cut all fruit into 1cm dice and combine in a medium sized bowl with passionfruit.
- Just prior to serving, break the seal by running the blade of a knife around the edge of each panna cotta. Upturn mould onto serving plate and shake to release.
- Divide fruit salsa between plates and serve immediately.
If jelly or dariole moulds are not available, use a similar shape plastic container such as an individual disposable yoghurt tub or a silicone muffin tray. Alternatively, set panna cotta in a glass or bowl and top with fruit salsa.
- Add 1 teaspoon vanilla extract to milk and replace honey yoghurt with vanilla flavoured yoghurt or smooth fruit yoghurts
- Panna cotta can be made up to 2 days in advance if kept covered in moulds. Otherwise it needs to be served immediately once turned out to prevent it ‘melting’.
- small saucepan
- jelly moulds
- chopping board
- medium sized bowl
- serving plates
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.