Ingredients (4 servings)
- 60 ml (¼ of a cup) of cold water
- 7 grams (1 sachet) of gelatin
- 500 ml (2 cups) of vanilla Greek yogurt
- 250 ml (1 cup) of milk
- 250 ml (1 cup) of whipping cream (35% fat)
- 60 ml (¼ of a cup) + 30 ml (2 tablespoons) of granulated sugar
- 30 ml (2 tablespoons) of lemon juice
- 4 passion fruits
- 1 jalapeño pepper, chopped
Preparation
- Drop the gelatin into the cold water and leave for 15 minutes.
- In a large bowl, mix the yogurt and half the milk and cream.
- In a small pan, bring the rest of the milk and cream to the boil and add 60 ml (¼ of a cup) of sugar and the jalapeño pepper.
- Remove from the heat and discard the pepper.
- Stir in the gelatin, which should dilute completely. Beat with a whisk.
- Pour the mixture into the bowl of yogurt and mix.
- Add the lemon juice.
- Divide the mixture into 4 glasses and refrigerate for a minimum of 2 hours.
- Scoop out the passion fruit pulp and cook it in a non-stick pan on medium heat. Add the remaining sugar and keep stirring.
- Decorate the panna cottas with the passion fruit syrup.