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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Passionfruit Panacotta

1 ½ cup (375ml) thickened cream
¾ cup (185ml) milk
1 teaspoon ground cinnamon
¼ cup white caster sugar
1 teaspoon vanilla essence
½ cup passionfruit pulp, sieved, plus extra for garnish
7g gelatine (single sachet)
40ml water
strawberries, for garnish


Place cream, milk, cinnamon, sugar and vanilla essence into large saucepan on low heat whilst stirring constantly until sugar is dissolved. Remove from heat and add passionfruit pulp and premixed gelatine and mix well. Place into 8 moulds and chill in refrigerator for 60min to set or leave over night.

Serve in the mould or tip them out on a plate and serve with passionfruit pulp and strawberries.

Serves 8.

Preparation time: 15 minutes
Chilling time: 60 minutes
Storage suggestions: Store in airtight container for a maximum of 2 days in the refrigerator

* gluten free, egg free, nut free and soy free

Nutrition Value per 100g serve

Energy 1041kJ/248cal
Protein 2.9g

Fat, total

      Saturated fat



Carbohydrates, total




Sodium 26mg
Fibre 2.2g





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