preparation

Soak the gelatine in water for 10 minutes. Pour the coconut milk into a saucepan. Add the sugar. Refine with myAROMA vanilla. Bring to the boil and simmer gently for 10 minutes. Remove from the heat and add the gelatine leaves, stirring vigorously. Season to taste with lemon juice. Pour into two glasses and leave to gel for 2 hours in the fridge. For the sauce, hollow out the passion fruit and press the flesh through a sieve. Intensify the passion fruit juice with myAROMA passion fruit. Stir in the icing sugar. Refine the cold Panna Cotta with the passion fruit sauce shortly before serving.