Passionfruit And Buttermilk Panna Cottas - cooking recipe

Ingredients

3 cups buttermilk
1/2 cup granulated sugar
1/2 tsp vanilla bean extract
1 tbsp powdered gelatin, bloomed in 1 tbsp cold water
6 None passionfruit, pulp removed then pressed through a fine-mesh strainer to equal 1/3 cup juice, remaining pulp reserved
1/4 None small cantaloupe, sliced
1/4 None small honeydew, sliced
1/4 None small pineapple, sliced

Preparation

Lightly grease 6 - 5.5 oz dessert molds. Gently heat buttermilk, sugar and vanilla over low heat until sugar dissolves. Add bloomed gelatin and gently heat until melted. Strain then set aside to cool.
Add passionfruit juice. Distribute between prepared molds. Cover and chill for 6 hours, or overnight, until firm.
To serve, turn panna cotta out onto serving plates. Serve with reserved passionfruit pulp and remaining fruit.