300ml thickened cream
3/4 cup (180ml) milk
150g white chocolate, chopped coarsely
1/3 cup caster sugar
2 teaspoons gelatine
2 tablespoons water
1/2 cup (125ml) passionfruit pulp
3/4 cup Sauternes-style dessert wine (I used the Botrytis Semillon from Savannah Estate, Hunter Valley)
Grease six 1/2 cup non metallic moulds.
Combine cream, milk, chocolate and 2 tablespoons of the sugar in small saucepan; stir over heat, without boiling until smooth.
Sprinkle gelatine over the water in a small heat proof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir into cream mixture.
Divide mixture among prepared moulds; refrigerate, covered, about 3 hours or until set.
Meanwhile, combine passionfruit, wine & remaining sugar in small saucepan. Bring to a boil reduce heat. Simmer, uncovered without stirring, about 10 mins or until passionfruit syrup reduces by a third; cool.
Turn pannacotta onto serving plates; drizzle with passionfruit pulp & serve.
Bon Appétit x