Panna cotta with passion fruit

• 500 ml of fresh cream
• 3 Passion fruits (maracuja) can also be found grown in Sicily
• 1 teaspoon vanilla extract
• 10 g of gelatine sheets
• 50 g of icing sugar

INGREDIENTS (for the coulis)

• Passion fruit juice (the leftover part from making panna cotta)
• 50 g of sugar
• 1 tablespoon of water

• Soak the gelatine in cold water.
• Cut the fruit in half and extract the pulp with a teaspoon. You can pass it through a food mill and extract the juice (or with a potato masher).
• In a saucepan, place the fresh cream with the vanilla and icing sugar and bring to the boil (you can taste it to adjust the sweetness according to your taste).
• Squeeze the gelatine and add it to the hot cream, stirring well. Add 2/3 of the passion fruit juice, stirring.
• Pour the cream into the molds and place them in the refrigerator for at least 3 or 4 hours (perhaps prepare them the day before) or use a large mold.
• Prepare the sauce by putting the remaining juice in a saucepan with the sugar and water. Let it consume for a few minutes, turn off and once it has cooled down, put it in the refrigerator.
• Serve the panna cotta accompanied with the fresh and fragrant sauce.