Recipe courtesy of Irish Yogurts Clonakilty.


Serves 4

Panna cotta

  • Juice of two Passion fruit
  • 250g Irish Yogurts Clonakilty 0% Fat Greek Style Yogurt with Mango & Passion Fruit
  • 290g cream
  • Zest of one lime
  • 4 leaves of gelatine


  • Juice of one lime
  • 50g sugar
  • 200g diced mango
  • 1 passion fruit

To serve

  • A bar of white chocolate
  • Mint leaves
Recipe courtesy of Irish Yogurts Clonakilty.


  1. Half the passion fruit and spoon the contents into a sieve over a small bowl and stir with a spoon to release all the juice.
  2. Place the 4 leaves of gelatine into a bowl of cold water to soften.
  3. When the gelatine has softened, put in to a medium saucepan, cover with the cream. Bring to a simmer over medium heat and stir until the gelatine is completely dissolved. Allow to cool for a few minutes, then stir in the yogurt and passion fruit juice and mix to combine.
  4. Divide the pannacotta between 4 glasses and allow to cool, then cover and place in the fridge to set (usually take about an hour)
  5. Meanwhile In a small saucepan bring the lime juice, sugar and mango to a gentle simmer for a minute or two. Remove from heat and give a quick blitz in a food processor. Stir in the seeds and juice of one passion fruit. Allow to cool.

To serve

  1. Divide the passionfruit and mango between the four panna cottas. Decorate with a mint leaf and a shard of chocolate.