soak the gelatine leaves in cold water for few minutes.
Place the creams, sugar and vanilla (split the vanilla pods and scrape out the seeds) in a saucepan over medium heat and stir until sugar dissolves. Add chocolate, turn off heat and stand for a few minutes until chocolate dissolves.
Drain and squeeze out excess water of the soaked gelatine. Add to cream mixture and stir until well combined. Strain and set aside to cool slightly before pouring into moulds.
put into individual moulds and refrigerate for 4 hours
for the dressing - meanwhile scoop the passionfruit and put it into a pan add about 40-60g sugar keep on medium heat until the juice reduces.
dilute 0.5tsp of cornflour with a little water and add it to the mix until bit thick
unmould the panna cotta place it on a plate. pour the passionfruit dressing and decorate with grilled figs
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