Passionfruit Panna Cotta

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.

Place Milk (not Cream) and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.

Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine. *Note: Adding cold Cream will speed-up the setting process. Alternatively, you can heat Cream and Milk together.

Add Passionfruit Pulp and stir to combine. You may wish to remove seeds. It’s up to your preference.

Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.

To make Passionfruit Sauce, combine Passionfruit Pulp and Caster Sugar. For grownups, add Cointreau OR Grand Marnier. Serve Panna Cotta with the sauce.