• For the panna cottas, first place the gelatine into a container of cold water & leave to soak.

  *Adding the sheets of gelatine into the water one at a time helps them soak better.
• Next, place the cream, milk, sugar, hazelnut paste & vanilla into a saucepan.
• Place the pan over a low heat & allow to warm gently, stirring occasionally. Once steaming (don’t let it boil!) remove the pan from the heat.
• Squeeze as much water as you can from the soaked gelatine then add to the cream, along with the white chocolate. Stir until dissolved then blitz with a stick blender until smooth (around 30 seconds).

  Pass through a sieve into a bowl (metal is best).
• Fill a larger, separate bowl up with ice & water then place the bowl containing the cream into the bowl of water.
• Stir the panna cotta mix regularly until it has cooled down & has started to thicken. This will take around 20 minutes.

  *Allowing the panna cotta to cool like this holds the vanilla seeds in suspension, preventing them from sinking.
• Transfer the panna cotta mix to a jug then pour into the moulds. Place in the fridge & leave to set. This will take a minimum of 4 hours.

Passion Fruit Coulis

• Cut the passion fruits in half, scoop out the pulp then strain through a sieve, to separate the juice from the seeds.
• Weigh the juice into a saucepan & add enough water to bring the weight up to 100 grams.

  Set the seeds to one side.
• Next, add the sugar into the juice & place over a low heat.
• Heat until the sugar has dissolved then increase the heat to medium & bring to the boil. Cook for 1-2 minutes, until the juice has reduced slightly.
• Remove the syrup from the heat, stir in the seeds then leave to cool. Transfer to a container & store in the fridge until ready to serve.

To Serve

• Fill a medium sized bowl up with hot water.
• Dunk a mould into the hot water then take it straight out.

  *Don’t fully submerge the pudding mould, we don’t want to get the panna cotta wet.
• Gently loosen the panna cotta’s top edge using your fingers then carefully turn out onto a plate/into a bowl. Repeat with the remaining panna cottas.

  *If the panna cotta won’t come out, dunk the mould into the water a second time.
• Spoon a generous amount of the passion fruit over each panna cotta & serve immediately.