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Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s chocolate! Go ahead, try our Granadilla Pannacotta Recipe!

Granadilla Pannacotta


250 ml milk

300 ml thickened cream

½ vanilla bean, split

75 g caster-sugar

2 teaspoons gelatine

2 tablespoons water

80 ml sieved passion-fruit juice

2 passion-fruit, extra


Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved (do not boil).

Strain cream mixture into a jug, discard bean, stir in passion-fruit juice, and cool.

Pour cream mixture into moulds. Cover and refrigerate for about 6 hours or until set.

Invert pannacotta on a plate and drizzle with extra passion-fruit pulp.

Enjoy with a glass of 2017 Leopard’s Leap  Chenin Blanc!

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