Vanilla Panna Cotta with Passionfruit Coulie

This is an incredible easy classic dessert to make and is a perfect accompaniment to other components on a dessert plate.

Ingredients serve 6

600ml fresh cream

55g caster sugar

5 gelatin leaves

1 tsp bourbon vanilla sugar

Method

Place gelatin leaves in cold water and let soak for 15 min. Place cream and sugar in a saucepan with vanilla sugar and heat up to approx. 80º C. Take saucepan off the heat and allow cooling to 40º C (lukewarm). Drain the water from the gelatin leaves and whisk into the cream until dissolved. Pour into greased Dariole molds and place covered in the fridge for at least 4 hours or overnight. Remove the Panna cotta from the fridge and place upside down on a serving plate. Pipe whipped cream rossette next to the panna cotta and pour a tablespoon of passionfruit coulis on the plate. Garnish with half a strawberry and serve.

Note: If Bourbon vanilla sugar is unavailable use ½ vanilla pod or ¾ tsp vanilla paste.