This dessert is an elegant end to any meal and is perfect when you need to prepare ahead of time.
In a large bowl sprinkle 4½ teaspoons of gelatine powder over 90ml (3 fl oz) of cold water and allow to soak. Combine 2 cups of cream, 2 cups of milk and 100g (3½ oz) of sugar in a saucepan and heat until the sugar has dissolved. Add 1 teaspoon of vanilla paste. Pour the hot milk mixture into the bowl and stir to dissolve the gelatine. Pour into 8 individual cups or one large bowl and refrigerate for a few hours.
For the passionfruit topping dissolve 1 teaspoon of gelatine powder in 100ml (3½ fl oz) of boiling water and when it’s completely dissolved add 340ml (11½ fl oz) of canned passionfruit pulp. Spoon it over the panna cotta and allow it to set.
michelle picker cooks 