Panna cotta with passion fruit

Place the gelatine leaves in cold water and set aside.

Remove the pulp from 8 passion fruits, mix and strain through a fine conical sieve. Mix the passion fruit pulp with the sugar.

In a saucepan, bring the ALSACE LAIT Label Rouge crème fraîche from Alsace for pouring to the boil. Add the softened gelatine leaves to the pan.

Add the passion fruit mixture to the cream. Mix gently with a whisk so that you don't incorporate too much air.

Pour the panna cotta passion fruit mix into verrines and leave to cool in the fridge for at least 2 hours until the mixture has set.

Scoop out the pulp from the remaining 2 passion fruits, place on top of the panna cotta and garnish with a sprig of mint.

Enjoy!