Tenina.com's Pavlova Yoghurt Panna Cotta

Photo of 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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