The perfect, cost effective treat at only €1.25.


  • 625 ml double cream
  • 125 ml milk
  • 100 g sugar
  • 2 vanilla pods (split in half and scrape out the seeds)
  • 2 leaves gelatine
  • small bunch of mint
  • pineapple and passion fruit puree:
  • 1 pineapple
  • 4 passion fruits
  • 250 ml passion fruit puree
  • 15 g sugar
  • 10 mint leaves


  • Bring the cream, milk, sugar and vanilla to the boil then remove from the heat.
  • Soak the gelatine leaves in cold water, when soft add to the mixture.
  • Allow to cool to room temperate, then whisk and pour into moulds. Place in the fridge for 6 hours or until set.
  • For the Pineapple and Passion Fruit Puree:
  • Heat the passion fruit seeds with 50ml of passion fruit puree and the sugar until dissolved.
  • Combine with cold puree and taste if its still to tart add more sugar. Dice pineapple and mix with passion fruit puree and mint.
  • To Serve:
  • Place the mould in hot water for 2 seconds and turn the panacotta on to the bowl and remove the mould.
  • Spoon the fruit and sauce around the panacotta.

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