Vanilla bean & passionfruit panacotta

This is my first dessert entry. I love making desserts but they are often not suitable for children. However panacotta is agreat option which can be created with many different flavours.

A dessert meaning ‘cooked cream’, this favourite is easy to make and light to eat.


300ml thickened cream

1 cup of milk

140g of canned passionfruit syrup (or fresh if available)

3 teaspoons of gelatine

3 tablespoons of water

1 teaspoon of vanilla bean

3 tablespoons of Natvia 100% natural sweetener (option to use castor sugar if you wish or no sugar at all)

1 punnet of blueberries (option to use frozen berries if you wish as much more economical)


Lightly grease 6 muffin moulds.

Combine milk, cream, vanilla bean and sweetener in a pan and heat on low heat until warm. Pour into a heat proof jug and add half the passionfruit syrup. Rest until cool.

Place the water and gelatine into a heatproof bowl. Place the bowl into a small pan of boiling water. Leave until gelatine has heated through and stir. Cool slightly then add to cream mixture.

Divide mixture into 6 moulds and refrigerate for 4 hours.

To serve insert a small knife down the inside of each mould, then gently turn onto plate.

Serve with fresh berries & drizzle remaining syrup over each portion.

Note: If you want your dish to look a little fancy for your servings to adults, you can set the mixture in wine glasses instead. Then just add your fresh fruit on top.








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