Panna Cotta with Passion Fruit

Method

1. Prepare the gelatin: If using leaf gelatin (colla di pesce), soak 15g (3 leaves) in cold water for 10 minutes, then squeeze and set aside. If using granulated gelatin, mix 10g with 40ml of water and let it rehydrate.
2. Cut open 5-6 passion fruits, scoop out the pulp and seeds, and strain through a sieve to obtain the juice. Reserve some seeds for decoration.
3. Measure 200g of the passion fruit juice into a small saucepan. Add 100g of sugar. Cook over low heat for 7-8 minutes, stirring, until the mixture thickens into a syrup. Set aside.
4. In a separate saucepan, combine 1 liter of fresh cream, 170g of sugar, and 1 teaspoon of vanilla essence. Heat gently, stirring, until it reaches 85°C (or just before boiling). Remove from heat.
5. Add the rehydrated gelatin to the hot cream and stir for about 3 minutes until completely dissolved.
6. Place a few passion fruit seeds at the bottom of each serving cup (first layer).
7. Spoon a small amount of the passion fruit syrup over the seeds, making sure the seeds remain at the bottom (second layer).
8. Stir the remaining passion fruit syrup into the cream mixture until well combined.
9. Gently pour the cream mixture into the cups over the syrup layer, without disturbing the bottom layers.
10. Cover with plastic wrap, let cool to room temperature, then refrigerate for at least 12 hours (6 hours minimum). To serve, run a knife around the edge and invert onto a plate.