White Chocolate & Passionfruit Pannacotta

Adapted from Wicked by The Australian Women's Weekly

Makes 6

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.

Tip: Pannacotta stuck in the mould? ... Run a flat knife around the edge to loosen the pannacotta. Then heat some water until just under the boil and submerge the mould into the heated water. This should do the trick (Note: don't leave the pannacotta in the water for too long or it will melt.)

Bon Appétit x