White chocolate Panna Cotta with passionfruit sauce

I made the panna cotta mixture as per the recipe below and filled individual cups, and set aside in the fridge overnight. I served them the next day. I found it easier to do it this way. Requires at least 6 hours to set.  I found it easier to run a knife around the inside of the cup to help the panna cotta slide out.

Removing from moulds onto a plate, then dressed with passionfruit syrup, you could also use a lovely berry coulis, I’ll put the recipe below.


  • 275g white chocolate, chopped
  • 300mls pure cream
  • 250g Greek Style Yoghurt
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons boiling water
  • 2 teaspoons gelatine

Berry coulis sauce

  • 450g frozen mixed berries
  • 1/3 cup caster sugar
  • 1/4 cup boiling water


  • Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth and heated through. Set aside for 5 minutes.
  • Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve the gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into moulds. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
  • Meanwhile, make compote Place berries in a bowl. Add sugar. Toss to coat. Add boiling water. Stir for 1 to 2 minutes or until sugar dissolves. Cover and refrigerate.
  • Top panna cotta with sauce, make a mixture of some passionfruit and some berry or make all of one.

Julie Powell_Panna Cotta 2

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