• vanilla panna cotta:
  • vanilla pod
  • 375 ml low fat greek yoghurt
  • 375 ml low fat milk
  • 80 g agave syrup
  • gelatin leaves (10.5g)
  • pineapple carpaccio:
  • ripe pineapple
  • 50 g agave syrup
  • 120 ml water
  • chilli
  • passion fruit
  • 50 g fresh mint


  • For the Panna Cotta:
  • Firstly soak the gelatin leaves in some cold water until ready to use.
  • Remove the seeds from the vanilla pod and set to one side, now place the remainder of the pod into a pot along with the milk. Bring this gently to the boil and set to one side for five to ten minutes before removing the vanilla pod. Now add the agave syrup to the pot along with the seeds of vanilla. Return the pot to the heat and simmer until the syrup has dissolved, stirring all the while.
  • Now add the strained gelatin to the pot and ensure it is mixed through well. Allow to cool for 5 minutes in a bowl. Now whisk in the yoghurt.
  • (It is possible to use granulated gelatin in this recipe, 1 sachet would suffice. You should dissolve the sachet in one table spoon of boiling water before adding all of this mix at the same point as the sheets.)
  • I think it’s a good idea to find some slightly unusually shaped moulds for presentation purposes. I find the rubber moulds the best and choosing a pyramid shape or something similar will leave your guests wondering how you managed to get it that shape when they are so delicate.
  • Here’s how, simply fill these moulds with the panacotta mixture on a tray and once they have cooled sufficiently place into the freezer. On the day you wish to serve them, remove them from the freezer and immediately push the panacotta from the mould, placing them directly into the dish you wish to serve them in and allow them to defrost there. Once you have placed them on the dish there should be no reason to move them again and so they should keep their shape perfectly.
  • For the Pineapple:
  • Begin by peeling and coring the pineapple. (You might find it easier to half the pineapple length ways first and then cut out the core).
  • Now slice the pineapple as thinly as possible using a sharp knife or a mandolin. Lay the slices out over a large plate or tray ready fro the marinade.
  • Place the water and Agave syrup into a pot and bring to a simmer for about 2 minutes or until the syrup has completely dissolved. Remove from the heat.
  • Cut the passion fruits in half and scoop all the contents into the warm syrup. Now, deseed the chili and cut into a very fine dice before adding this to the syrup.
  • Once the syrup has cooled for a few minutes add in the roughly chopped mint, don’t add the mint before the syrup has cooled or it will turn black in the heat.
  • Spoon the syrup over the top of the pineapple and allow to marinade for 20 minutes or so.
  • To Serve:
  • Normally carpaccio would be served flat on a plate but I like to lift the plate a little by curling the fine slices before placing them on the plate around the panna cotta. Finish the dish off with a little squeeze of passion fruit over the top of the panna cotta and a fresh sprig of mint.
  • What makes this taste so good is knowing you won’t be pilling on the pounds while you eat it. Enjoy.


Richie's tip: If you can’t get your hands on a passion fruit, a little squeeze of grapefruit or orange juice would do the trick.