Passion fruit panna cotta

Method

• step 1

  Soak the gelatine leaves in a bowl of cold water. Meanwhile, halve 4 of the passion fruits and scoop out the seeds and pulp.

• step 2

  Mix the milk and cream in a bowl, then pour half into a pan and warm over a low heat. Tip in the caster sugar and the passion fruit seeds and pulp, and stir until the sugar has dissolved, then remove from the heat.

• step 3

  Squeeze out the gelatine sheets, then add them to the pan and stir until the gelatine has dissolved.

• step 4

  Strain the liquid through a sieve into a jug and stir in the rest of the milk mixture. Pour into 4 moulds and chill for 4 hours or overnight until set.

• step 5

  Halve the rest of the passion fruits and mix the seeds and pulp with the icing sugar. Push through a sieve into a bowl, then add 1 tbsp of seeds caught in the sieve. Taste and mix in a little more icing sugar if it needs sweetening.

• step 6

  Turn out the panna cottas by briefly dipping the bases of the moulds in hot water. Spoon over the passion fruit sauce to serve.