Mix milk and cream together. Divide into half.
In a pan add half the milk and cream along with sugar, scraped vanilla beans,vanilla stick,lemon zest and passion fruit pulp.
Warm to just boil;when bubbles start forming on the sides, turn off. Keep aside for 15 minutes.
Warm slightly and turn heat off. Add gelatine powder and whisk until the gilatine dissolves. Strain again.
Add the remaining milk and cream mixture.
Whisk in the Greek yogurt.
Pour into ramekins and set overnight.
To remove the panna cotta take a bowl of hot water. Dip the ramekins for 5- 10 seconds. Invert onto a serving plate. Serve along with passion fruit sauce.
Passion fruit sauce: mix together icing sugar and he passion fruit pulp.
Warm slightly for 5 minutes.
Cool until serving.
