Pavlova Yoghurt Panna Cotta

Make on Fresco
Serves 6 Prep Time 10 minutes   Rated:

I love collaboration. It happens a lot with me lately and it is very exciting. So when Brownes Dairy asked me to take some of their products to play with, how could I refuse? In particular they wanted something delicious with one of their flagship products, Vanilla Bean Yoghurt...EASY. How many ways could I use this?? Countless, but I was thinking Christmas. So here is Pavlova without the eggs, the fiddle or to be frank, the crunchy bits, but you could add in some crumbled meringue on top if you really wanted to...and it would look pretty as well.

Pavlova Panna Cotta, just what the Christmas table ordered for summer. Head over to the Brownes Facebook page and give the recipe some love so they keep giving me more fun stuff...I mean it! Off you go! It can only benefit all of us in the long run!! Merry Christmas 2017, you’re nearly here!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!


  • 10 Grams powdered gelatin
  • 1/4 Cup water at room temperature
  • 235 Grams Vanilla Bean Yoghurt (I used Brownes)
  • 450 Grams cream
  • 55 Grams buttermilk
  • 40 Grams golden caster sugar
  • 500 Grams punnet strawberries, hulled and sliced
  • Dash vanilla extract BUY
  • Dash balsamic vinegar
  • Pulp of passionfruit as required



Place gelatin into the water and stir to combine. Set aside.


Place yoghurt, cream, buttermilk and sugar into Thermomix bowl and warm 4 min/80°C/speed 2


Add gelatin mixture and combine 30 sec/speed 7. Divide between glasses or dariole moulds.


Set in the fridge for several hours.


Meanwhile toss the strawberries with the vanilla and vinegar. Place into a cold oven set to 160°C. Cook 15 minutes. Remove and cool completely before serving on top of panna cotta with the passionfruit pulp.


These will keep in the fridge for around 3 days. (Unless you’re at my house...then they barely have the chance to set!)

More Sweets

That's all the recipes!

No more recipes to load