Passion Fruit Panna Cotta Dessert

1. Soak 2 1/2 gelatine sheets in cold water for 5 minutes.

2. In a saucepan, combine 150ml milk, 400ml double cream, 60g caster sugar, and seeds from 1 split vanilla pod. Heat until it just simmers without boiling.

3. Remove from heat, discard the vanilla pod, and stir in the softened gelatine until dissolved.

4. Strain the mixture into ramekins or molds.

5. Refrigerate for 4 hours or until set.

Passion fruit coulis

1. Slice open the passion fruits and scoop out the pulp.

2. Combine the pulp, seeds, and sugar in a saucepan.

3. Simmer on low-medium heat for 10-12 minutes, stirring often.

4. Remove from heat and strain to remove seeds.

5. Optionally, add the pulp and seeds from one fresh passion fruit to the coulis.