Passion fruit to me is the smell of summer and my childhood. I remember spending summers running around Old Nanny's yard and eating passion fruit straight from the vine.
Crack/rip open these little purple beauties and oh my! We are so lucky to live in a climate that these grow in abundantly and in some areas due to our NOT so freezing winters, unlike the Northern Hemisphere, they grow all year round.
8 passion fruit
2 leaves of geletin
60 gm caster sugar
Scrape the flesh and seeds out of your fruit.
Give them a blitz in a food processor or with a stick blender, to loosen the juice from the seeds. Pass through a sieve to separate.
This should give you about 200 ml of juice.
Soften your geletin in cold water or if powder 2 teaspoons over 2 tablespoons of cold water to soften. Heat the juice when hot mix through the sugar until dissolved. Stir through the geletin until melted.
Pour into moulds or glasses set on an angle, refrigerate for about 2 hours or until set.
Make your panna cotta as per the directions above and allow to cool to room temperature. Only when the panna cotta is at room temp can you pour over the set jelly (if still warm it will melt your jelly). Refrigerate until set. Dip in hot water and remove from mould for serving or just serve in the glasses.