Yoghurt panna cotta with mango and granadilla jelly – Food & Home Magazine
Yoghurt panna cotta with mango and granadilla jelly makes the most of wonderfully zesty seasonal ingredients to create this delicious dessert.
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Ingredients
- <h3>Jelly</h3>
- 6 (12g) gelatine leaves
- 375ml (1½ cups) mango juice
- 125ml (½ cup) water
- 30ml (2 tbsp) lemon juice
- 125ml (½ cup) granadilla pulp (fresh or tinned)
- 30ml (2 tbsp) xylitol
- <h3>Panna cotta</h3>
- 7 (14g) gelatine leaves
- 250ml (1 cup) reduced-fat coconut milk
- seeds of 1 vanilla pod
- 115g honey
- 250ml (1 cup) natural or unsweetened yoghurt
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