Step 1 Place milk, caster sugar, vanilla and cinnamon into a small saucepan over medium heat, stirring until sugar dissolves. Bring to scalding point then remove from heat.
Step 2 Meanwhile, soak gelatine in a bowl of cold water until soft. Squeeze out excess water and add to hot milk mixture. Whisk until gelatine has completely dissolved. Add yoghurt and whisk until well combined. Remove cinnamon stick.
Step 3 Place 4 x 125ml (1/2-cup) dariole moulds into a small tray. Divide mixture between moulds. Cover with plastic wrap and refrigerate for at least four hours, or preferably overnight.
Step 4 To serve, turn panna cottas out onto serving plates, then spoon 1/4 of the passionfruit pulp over each. Serve immediately.
Use skim milk instead of full-cream to reduce the fat and kilojoule content.
Use low-fat yoghurt instead of cream to reduce the fat and kilojoule content.
Our version (per serve)
Total fat 2.6g
Sat fat 1.8g
Original version (per serve)
Total fat 29.5g
Sat fat 19.5g