Buttermilk panna cotta with passionfruit

Ingredients

1 tsp	Gelatine, powder form
1 Tbsp	Water
1 cup	Cream
1 cup	Buttermilk (Main)
½ cup	Icing sugar, sifted
1 tsp	Vanilla extract
½ cup	Passionfruit pulp, store bought passionfruit pulp in syrup

Directions

1. Warm the milk to blood temperature (as you would a baby's bottle) and sweeten it to your taste with castor sugar. You can add a little vanilla essence (please use the real stuff).
2. Add the required amount of rennet. Pour the junket into individual glasses or a bowl. Chill in the fridge.
3. Grate a little nutmeg over the junket before serving and offer some diced fresh fruit. Fruit diced small with a plain yoghurt is also a nice option if you don't want to make junket.