You Must:

Bring the milk, cream and 90 grms sugar to boil in a pot on the stove, stir gently until the sugar melts.

Put the gelatine powder in cold water for 10 minutes then put them in the hot cream mixture and stir well to dissolve. Whisk the egg yolk vigorously and pour the warm mixture on the egg yolk vigorously for 3 minutes.

Wet 4 mould with water as it will help the panacotta release when its ready to serve them. Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.

Take a small pan, add 30 ml white wine 50 grms sugar and stir to dissolve. Mix the pulp of the passion fruit with reduce for a minutes on a moderate heat and set aside.

To serve, unmould the pannacotta and drizzle the coulis to top and garnish with seasonal fruit.