Tenina.com's Pavlova Yoghurt Panna Cotta



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

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

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

  4. Set in the fridge for several hours.

  5. 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!)

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