Not all Panna Cotta's are created equal!

When I was searching for a recipe to make the Passion Fruit Panna Cotta's for Valentine's Day I came across quite a few that used Greek Yogurt as the base. To me this seemed like cheating a little bit - surely the real deal involved copious amounts of cream and gelatine to get the flavour and texture just right. Let's face it, there is nothing more disappointing in this (dessert obsessed) world of mine than a rubbery panna cotta ... OK maybe one that 'smooshes' all over your plate would be worse, jury is out on that one for me, they would both be a travesty in my book! So when i recently took delivery of lots (my fridge is still packed to the rim!) of Total Greek Yogurt I immediately knew that I wanted to give the yogurt based version a try. Purely for comparison reasons you understand.

Pannacotta al frutto della Passione (Passion Fruit Panna Cotta)

2 1/2 gelatine leaves, or 7g powdered gelatine

500ml greek yogurt (I used Total Greek Yogurt - the regular variety i.e. not 2% or 0%)

125g passion fruit seeds and pulp (from about 6 or 7 passion fruits)

100g caster sugar

Soak the gelatine leaves in a little cold water, or follow the packet instructions for softening the powdered gelatine. Tip the yogurt into a bowl and set aside.

Gently heat the passion fruit and sugar together for 5 mins, until the sugar has dissolved, then remove from the heat. Squeeze out the gelatine sheets and add to the pan, or add the powdered gelatine. Stir until the gelatine has dissolved, returning the pan to the heat if necessary.

Strain the warmed liquid through a sieve (to remove any undissolved gelatine and the passion fruit seeds) into the yogurt in the bowl. Stir to combine. Cool the panna cotta, then divide it between moulds or glasses.

Serves 4

The Italian Cookery Course

The result? Lets just sat that I think I have found my new favourite dessert ... for this week at least! The tart tang from the yogurt is there in the first mouthful but then it mellows as the passion fruit flavour starts to make itself known. Its smooth and creamy and an absolute delight to eat!