Vanilla panna cotta with passionfruit

A good panna cotta that has the perfect wobble and just enough gelatine to set it can be absolute perfection after a big meal. Our version has a pretty passionfruit jelly layered underneath the creamy panna cotta.

Passionfruit jelly

1 cup	Water
½ cup	Caster sugar
100 ml	Passionfruit pulp
1 ½ tsp	Gelatine, powdered

Panna cotta

1 ½ cups	Cream (Main)
1 ½ cups	Milk (Main)
1	Vanilla bean
¾ cup	Caster sugar
3 tsp	Gelatine, powdered
2	Passionfruit, to serve

Directions

1. Heat the water, sugar and passionfruit pulp in a pot on a medium heat heat, stirring until the sugar dissolves.
2. In a small bowl, add 3 Tbsp of boiling water and let the gelatine sit for a few minutes.
3. Let the passionfruit mix boil then whisk in the gelatine until completely dissolved.
4. Remove from the heat and pour into the moulds for the panna cotta. This will be the base layer of the dessert. Refrigerate and let set for 2 hours.
5. For the panna cotta, heat the cream and milk in a pot. Split the vanilla bean lengthways, then scrape the seeds and add the seeds and beans to the saucepan. Slowly bring to the boil over a medium heat and then add the sugar. Heat until the sugar has dissolved.
6. In a small bowl, place 3 tsp of boiling water and then add the gelatine and let it sit for a few minutes. Add the water and gelatine to the cream and milk and heat until the gelatine has dissolved into the mixture.
7. Allow the mix to cool before pouring it into the moulds. Place in the refrigerator for at least 4 hours or until set. To serve, spoon over some fresh passionfruit.