Vanilla Panacotta with Pineapple and Passion Fruit

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
  • 1 pineapple
  • pineapple and passion fruit puree:
  • 4 passion fruits
  • 250 ml passion fruit puree
  • 15 g sugar
  • 10 mint leaves


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


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