Passionfruit Panna Cotta

Ingredients

Method

Soak gelatine leaves in a small bowl of water
Heat milk gently in a saucepan until just before simmering point
Drain and squeeze out excess water from gelatine then add to the milk
Scoop out the passionfruit pulps and rest each shell upright (fit into a dish that can snugly hold all of them)
Add half the passionfruit pulp, sugar and cream in a saucepan on low heat, stirring occasionally
Once it starts to boil, stir in the milk mixture
Transfer into a jug before pouring mixture into the passionfruit shells
Divide the excess mixture into ramekins and serve as extras
Refrigerate the passionfruit panna cotta for at least 2 hours or until set
To serve, use the remaining pulp as garnish