Vanilla Panna Cotta with Passionfruit Sauce

Cook time 30 minutes + overnight setting
Servings 8


480ml milk

1 vanilla bean, scraped

160g caster sugar + 1 tbsp sugar for the sauce

480ml thickened cream

13g (1¼ tbsp approximately) powdered gelatine

300g frozen pure passionfruit pulp, defrosted

Mint, to garnish

Vanilla Panna Cotta with Passionfruit Sauce


Heat milk, cream, vanilla and 160g of the sugar in a saucepan until it just comes to the boil. Remove from the heat and cool slightly. Gently whisk in the gelatine until it dissolves. Strain the mixture into a large jug through a fine sieve. Pour into approximately 125ml dariole moulds. Place into a shallow tray and then into the fridge to set overnight, covered with cling film.

Place the pulp and remaining tablespoon of sugar into a pot and boil. Reduce by 1/3. Remove from the heat and cool.

De-mould the panna cotta and spoon over passionfruit. Garnish with mint.