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Recipes by Victoria: Passionfruit panna cotta

This upgraded panna cotta is proof that dessert can work just as hard as your post-gym shake. Silky, smooth and delicately sweet, it packs more than 30 g of protein per serve. Perfect as a make-ahead dessert, a satisfying snack or even a sweet breakfast.

Click here see more High-Protein Recipes by Victoria Minell.

Serves: 2
Prep time: 10 mins, plus 4 hours chilling
Cook time: 2-3 mins
Under 300 calories
Over 30g protein

Ingredients

  • 80 ml (1⁄3 cup) unsweetened almond milk (or skim milk)
  • 1½ teaspoons powdered gelatine
  • 1½ scoops (about 45 g) vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (optional, for sweetness)
  • 400 g high-protein Greek yoghurt

Passionfruit coulis

  • 2 passionfruit
  • 1 tablespoon monkfruit sweetener (or regular sugar if you can’t find monkfruit)
  • ½ teaspoon lime juice

Optional toppings

  • fresh mint
  • fresh berries
  • shaved dark chocolate
  • drizzle of sugar-free caramel or fruit compote

Method

  1. Gently warm the almond milk in a small saucepan over low heat (don’t boil).
  2. Sprinkle the gelatine evenly over the milk and let it bloom for 1– 2 minutes, then whisk until fully dissolved.
  3. Remove the pan from the heat and whisk in the protein powder, vanilla and honey until smooth.
  4. Stir in the Greek yoghurt until silky and well combined.
  5. Pour the mix into two ramekins or glasses and refrigerate for 3–4 hours or until set.
  6. For the coulis, simmer the passionfruit pulp in a saucepan over medium heat with the monkfruit sweetener and 2 tablespoons of water until thickened slightly. Stir in the lime juice and leave to cool.
  7. Serve the panna cottas with the passionfruit coulis and the optional toppings if you like. Enjoy!

Victoria's tip
‘Blooming’ gelatine just means letting it soak and soften in liquid before heating, so it dissolves smoothly and gives your panna cotta that perfect, silky wobble instead of turning lumpy or grainy.

Leftovers
Refrigerate, covered, for up to 3 days. The texture actually improves after a day as the panna cotta fully sets. Just keep it chilled and add any toppings right before serving.


High-Protein Recipes by Victoria by Victoria Minell, published by Macmillan Australia, RRP: $44.99, photography by Rob Palmer.

Click here see more High-Protein Recipes by Victoria Minell.