Mango & Passion Fruit Panna Cotta

Ingredients

For the Panna Cotta

Juice of two passion fruits

250g of Irish Yogurts Clonakilty 0% Fat Greek Style Natural Live Yogurt with Mango & Passion Fruit

290g Cream

Zest of one lime

4 leaves of gelatine

For the Topping

Juice of one lime

50g Sugar

200g diced mango

1 passion fruit

To Serve

A bar of white chocolate

Mint leaves

For the Panna Cotta

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.
Place the 4 leaves of gelatine into a bowl of cold water to soften.
When gelatine has softened, put into a medium saucepan, cover with the cream. Bring to a simmer over a medium heat and stir until gelatine is completely dissolved. Allow to cool for a few minutes, then stir in the yogurt and passion fruit juice and mix to combine.
Divide the panna cotta between 4 glasses and allow to cool, then cover and place in the fridge to set (usually take about an hour)

For the Topping

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