Mock pineapple panna cotta

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Panna cotta
Panna cotta

Serves 6

Preparation time: 10 minutes, plus cooling time

  • 1 packet (80g) pineapple jelly
  • 220ml boiling water
  • 250ml cream or coconut cream
  • zest of 1 lemon
  • 2 tablespoons double-cream yoghurt


  • a variety of brightly coloured fruit such as dragon fruit, kiwi, mango, strawberries and blueberries
  • a few edible flowers

1. Spray the cavities of a silicone muffin pan with non-stick cooking spray. Any shape will do, but the silicone makes it easier to turn them out. Otherwise, make the panna cotta in pretty glasses, teacups or bowls and serve them in that.

2. Stir the boiling water into the jelly until completely dissolved. Then stir in the cream and lemon zest and beat in the yoghurt until smooth. Pour into the prepared containers and refrigerate until set (preferably overnight).

3. To serve, turn out carefully and garnish with your choice of fresh fruit and edible flowers – this pudding looks like spring on your plate!

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