Panna cotta with passion fruit sauce

Step 1/ 6

• 1⅓ sheets gelatin

• small bowl

Soften the gelatin in cold water.

Step 2/ 6

• 200 ml heavy cream
• 33⅓ g sugar
• ⅔ vanilla bean

• whisk
• small saucepan

Bring half of the heavy cream with half of the sugar and vanilla seeds to a boil. Remove pan from stove. Next, add other half of chilled heavy cream and the softened gelatin. Mix until the gelatin has dissolved.

Step 3/ 6

• kitchen towel
• small ramekins
• plastic wrap

Fill the ramekins with the mixture, cover well and chill for at least 4 hours, or overnight.

Step 4/ 6

• 2⅔ passion fruits

• cutting board
• small sauce pan
• knife

For the fruit sauce, slice passion fruits open and remove the flesh using a spoon. Put into a small sauce pan.

Step 5/ 6

• 33⅓ g sugar

• cooking spoon

Add remaining half of sugar to the passion fruits and bring everything to a boil.

Step 6/ 6

• hand blender

Remove the saucepan from the stove and puree the sauce, so that the flesh separates and the seeds remain whole. To serve, remove the Panna Cotta from the ramekins and drizzle passion fruit sauce on top.

Enjoy your meal!