Panna cotta with passion fruit sauce
500ml fresh cream
250ml castor sugar
10ml vanilla essence
500ml Greek yoghurt
60-80ml grandilla pulps
Sprinkle gelatine over water, set aside.
Add castor sugar and cream into saucepan, heat until almost boiling add vanilla essence allow to infuse few minutes.
Heat gelatine in microwave for 10-20 second add to cream.
Lastly fold in yoghurt, pour into dessert bowls.
Allow to cool set in fridge preferably overnight.
½ cup water
½ cup sugar
1 - 2 teaspoon maziena
Boil until thick
Add ½ cup pulps throw over Panna cotta