4 sheets white leaf gelatine
1 cup full cream milk
2 cups good quality vanilla yoghurt
1 teaspoon vanilla bean paste
1 lemon, zest only, finely grated
Place gelatine leaves in bowl of cold water and allow to soak and soften for 10 minutes
Place milk in a saucepan over low heat, allow to come to a soft simmer then remove from heat.
Remove gelatine from water and squeeze out excess liquid, add gelatine leaves to milk mixture and whisk well to combine. Strain liquid into clean mixing bowl. Add vanilla yoghurt, vanilla bean paste, and lemon zest and mix well to combine.
Divide mixture into individual serving glasses or jars. Place in fridge and allow to set for 4 hours, or overnight.
To serve, scoop pulp from passionfruits and top each panna cotta with pulp.
Alternatively, you can use 1 1/2 teaspoons of powdered gelatine in this recipe. Sprinkle gelatine powder over 1/4 cup of cold water and allow gelatine to become spongy then add to the warm milk mixture and whisk well to dissolve gelatine and continue recipe at step 3.