Passionfruit Pannacotta

1. Combine the Bulla Crème Fraiche, Bulla Pure Cream, sugar and vanilla in a saucepan and stirring constantly over a low heat. (Do not boil)
2. Sprinkle the gelatine over the hot water and dissolve.
3. Whisk the gelatine into the cream mixture and heat stirring until well combined. Stir in the passionfruit pulp
4. Pour the mixture into 4 x ½ cup greased non-metallic moulds, cover and refrigerate 3 -4 hours.

Coulis:

1. Combine the passionfruit pulp, water and sugar in a medium saucepan and heat stirring until mixture boils, simmer 4 minutes remove and cool completely. Use as required.

To Serve:

1. Unmold Pannacotta onto individual serving plates and serve drizzled with passionfruit coulis and a dollop of Bulla Crème Fraiche and Garnish with Mint Leaves.