4 ripe passion fruits
300ml pot double cream
200ml pack coconut cream
140g caster sugar
juice ½ lemon
12 g powdered gelatin
Halve 3 passion fruits and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatin. Stir until dissolved, stir back into the saucepan, then take off the heat.
Press through a sieve into a jug, then pour the mixture into 4 individual ramekins. Leave to set in the fridge for at least 4 hrs until completely set.
Spoon the pulp of the remaining passion fruit and pour over panna cotta (opt).
