(Recipe adapted from Katie Caldesi’s The Italian Cookery Course, available from Poetry Stores)
- 1 sachet (15 ml / 10 g) powdered gelatine
- ½ cup cold water
- ½ cup passion fruit pulp (from about 6 or 7 passion fruits, or use canned passion fruit pulp)
- 100 g caster sugar (or less if the passion fruit is already very sweet)
- 750 ml (3 cups) Greek yoghurt
Mix the gelatine powder and cold water, and leave to sponge (about 5-10 minutes).
On the stovetop using a small saucepan, heat the passion fruit & sugar over medium heat and stir until the sugar has dissolved. Now add the sponged gelatine and stir until the gelatine has dissolved completely. Don’t let it boil – turn the heat down to very low.
Strain the warm passion fruit mixture through a sieve to remove any seeds. Then add it to the yoghurt and stir well.
Pour the mixture into moulds or glasses – pannacotta don’t need to be turned out, so I like to serve it in beautiful glass jars or glasses. Refrigerate for a few hours or until set, then top with more passion fruit pulp before serving.