Granadilla Panna Cotta

Ingredients

250 ml milk

300 ml thickened cream

½ vanilla bean, split

75 g caster-sugar

2 teaspoons gelatine

2 tablespoons water

80 ml sieved granadilla juice

2 granadillas, extra

Method

Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved (do not boil).

Strain cream mixture into a jug, discard bean, stir in granadilla juice, and cool.

Pour cream mixture into moulds. Cover and refrigerate for about 6 hours or until set.

Invert panna cotta on a plate and drizzle with extra granadilla pulp.