Vanilla and cinnamon panna cotta

Recipe: Vanilla and cinnamon panna cotta


  • 1 cup skim milk
  • 2 cinnamon sticks
  • 2 cups 99% fat-free diet vanilla yogurt (we used Nestle brand)
  • 1/4 cup boiling water
  • 1 tablespoon gelatine powder
  • 2 passionfruit, halved


  1. Combine milk and cinnamon in a small saucepan over low heat. Bring to the boil, stirring occasionally.
  2. Remove from heat. Allow to cool to room temperature. Remove cinnamon sticks. Combine milk mixture and yoghurt in a large bowl.
  3. Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Stir through yoghurt mixture until smooth.
  4. Divide panna cotta mixture between four 3/4 cup-capacity moulds. Place on a tray. Cover with plastic wrap.
  5. Refrigerate for 6 hours or until firm. Carefully run a round-bladed knife around the edge of each panna cotta.
  6. Turn moulds out onto plates. Drizzle with passionfruit pulp.
  7. Serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)