Passionfruit Panna Cotta - cooking recipe

Ingredients

3 cups heavy cream
1 cup milk
3/4 cup granulated sugar
2 None cinnamon sticks, broken in half
1 tsp vanilla extract
7 None passionfruit, pulp scooped out
1 tbsp powdered gelatin, bloomed in 1/4 cup ice water

Preparation

Combine heavy cream, milk, sugar, cinnamon and vanilla extract over low heat until sugar has dissolved. Increase heat and cook until just simmering. Remove from heat.
Meanwhile, press pulp of 5 passionfruit through a fine-mesh strainer. Discard seeds. Stir juice into cream mixture. Add gelatin and gently heat until melted. Let cool slightly. Wet eight 4 oz pudding molds with a little water. Strain cream mixture then distribute between molds. Chill overnight.
Temper panna cotta at room temperature for 10 mins before serving. Dip molds into warm water for 3-4 seconds then invert onto serving plates. Sprinkle with remaining passionfruit pulp.