I have told you my pannacotta story before with “Sugar-Free Vanilla Panna Cotta” post. So, here is the second part of that story. When I finally started to get the gelatine and cream combination technique, then I didn´t want to stop. I wanted to replace usual milk and cream with something different. The new combination was Greek yoghurt and almond milk. Is it possible and does it taste good? I doubt about this combination until I tried it. And? It worked! Just look at that creamy texture and the colours of passion fruit. The taste is even better. Passionfruit itself gives that sweet and sour combination and it comes out as a good elegant surprise.
If you haven´t made pannacotta before, then don´t worry. It´s actually super easy when you follow my tips. Quite often I find the pannacotta ingredients at home (milk, yoghurt or cream and I usually have extra gelatine sitting in my cupboard). Usually, I have some fruit or berries at least in the freezer. Furthermore, it doesn´t take a lot of time to make it. The preparation time takes only 7-10 minutes and the rest of the time it just sits in the fridge. Because of these reasons I make pannacotta quite often.
Passion Fruit Panna Cotta with Greek Yogurt and Almond Milk
About 6 medium pannacottas
For the pannacotta
- 3 gelatine leaves
- 250ml almond milk
- 250ml Greek yoghurt
- 1 vanilla bean, split lengthways, seeds scraped out (or 1 tsp vanilla bean paste)
- 2 tbsp quality raw honey or maple syrup (the result might depend a lot on a taste of the honey)
- 2 medium passion fruits
For the sauce
- 1 tbsp quality raw honey or maple syrup
- 3 passion fruits
- 20 ml water
For decoration: some physalis (optional)
- For the pannacotta, soak the gelatine leaves in a little cold water until soft (about 5-10 min).
- Cut 2 passion fruits in half and scoop out the pulp into the saucepan. On a low heat let the passion fruit simmer until it goes like syrup (about 2-3 minutes).
- Add the almond milk, vanilla pod and seeds into the passion fruit mixture and bring to a simmer (about 2-3 minutes). Remove the vanilla pod and discard. Add honey and stir until dissolved.
- Squeeze the water out of the gelatine leaves, then add it to the milk and take off the heat.*
- Stir until the gelatine has dissolved.
- Let the mixture cool down a few minutes. Then add yoghurt while whisking the mixture. Stir until it dissolves.
- Butter the ramekins** with coconut oil, then use a paper towel to wipe out most of the oil.
- If you would like to make the pannacotta extra smooth, then you should pour the cream mixture through a strainer. Then divide the mixture among six ramekins and leave to cool.
- Place in the fridge for at least 4-6 hours or overnight (until set).
- For the sauce (syrup), scoop out the passion fruit pulp and put it into a pan and bring it to boil. Add water and maple syrup reduces the heat and let it simmer about 5 minutes until it goes thicker. Cool down the syrup.
- To serve, run a round-bladed knife around the sides of the ramekins to loosen any stuck edges. Then turn each pannacotta out onto a serving plate. Spoon over the sauce and garnish with passionfruit syrup and physalis.
*It´s important that you don´t boil the mixture with the gelatine because then the gelatine doesn´t set later.
**I usually use silicone muffin pans because then it is easier to take out the panna cotta or you can serve the panna cotta in a glass as well. Here I used muffin pans and I put two panna cottas on top of each other.