Passionfruit panna cotta

Method

Place the gelatine leaves in a bowl of cold water to soak. 

Mix the milk and cream in a bowl, then pour half of the mixture into a saucepan and place over a low heat. 

Whisk in the caster sugar and the seeds and pulp of four passionfruit and stir until the sugar has dissolved. Remove from the heat. 

Squeeze excess water from the gelatine sheets, then add them to the saucepan and stir until dissolved. 

Strain the liquid through a sieve into a jug and stir in the rest of the milk and cream mixture. 

Pour the mixture into four serving glasses and chill for four hours or overnight until set. 

Halve the remaining four passionfruit and stir the icing sugar into the pulp.

Push through a sieve into a bowl, then add 1 tbsp of the seeds.