Deliciously thick and creamy, this traditional Italian panna cotta is also dairy-free. Flavoured with vanilla, it makes the perfect make-ahead dessert for serving guests or for anyone following a dairy-free diet.
- Put the dairy-free milk, the dairy-free cream, sugar, zest, vanilla pod and seeds in a heavy-based pan and bring just to the boil. Stir to dissolve the sugar. Take off the heat.
- Meanwhile place the gelatine in a small bowl of water and leave for 5 minutes to soften. Squeeze any excess water out of the gelatine and whisk into the warm milk mixture. Cool to room temperature, then strain into a jug and divide between 4 dariole moulds. Cover and chill for a minimum of 5 hours or overnight.
- In a small saucepan cook the extra 2 tablespoons of sugar and the seeds and juice from the passionfruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
- To serve, dip the dariole moulds into a bowl of hot water for 30 seconds to loosen before turning out and spoon over the cooled passion fruit sauce.