Panna cotta passion fruit

1. Start by slowly sprinkling the gelatin into the water, stirring until the gelatin dissolves. Let it sit for 5-10 minutes. After resting, microwave the gelatin for about 20 seconds to turn it back into liquid form, ready for use.

2. To make the panna cotta, pour the fresh milk, fresh whipping cream, sugar, and vanilla into a pot. Heat the mixture over the stove, stirring gently until all ingredients are well combined. Heat it until it's warm but not boiling, around 60°C (you can also judge by the steam rising from the pot). Turn off the heat and add the prepared gelatin, stirring to incorporate it into the cream mixture.

3. Before pouring the panna cotta into molds, strain the mixture once to ensure a smooth texture.

4. Prepare the molds for the panna cotta, using jelly or pudding cups. Pour the first layer, which is the cream mixture, filling each cup nearly full. Then, refrigerate for 2-3 hours.

5. To make the passion fruit sauce, add frozen passion fruit puree and sugar into a pot. Heat over medium heat, stirring occasionally and mashing the passion fruit to mix well with the sugar. Let it simmer for about 5-10 minutes, then turn off the heat and let the sauce cool.

6. Take the chilled panna cotta from the fridge and pour the passion fruit sauce over the top. Add your choice of toppings.