Panna cotta with passionfruit sauce

Method

1. Lightly brush four 150 ml moulds or ramekins with light olive oil. Place the gelatine and 2 tablespoons water in a small bowl. Place over a bowl of hot water and stir until dissolved.

2. Put the milk, cream and caster sugar in a small saucepan. Gently heat to just under boiling point, stirring so all the sugar dissolves. Remove from the heat and whisk in the gelatine mixture until dissolved. Leave to cool for a few minutes then stir in the vanilla essence. Pour into the moulds and refrigerate for 6 hours, or until set.

3. Meanwhile, to make the passionfruit sauce, place the sugar and ½ cup (125 ml) water in a small saucepan over medium heat and stir for 3 minutes, or until the sugar has dissolved. Remove from the heat and stir in the passionfruit pulp. Pour into a small jug and refrigerate until required. Lightly run a knife around the side of each mould and unmould onto serving plates. Spoon the passionfruit sauce over the top and serve chilled.

Note: Although these require 6 hours refrigeration, they are quick to prepare.