Lychee passion fruit panna cottas
Ingredients
- 400ml double cream
- 100ml milk
- 60g golden caster sugar
- 1 tsp vanilla paste
- 125g peeled and stoned lychee, plus extra whole fruits to garnish
- 5 sheets gelatine
- 6 tbsp passion fruit, orange or lemon curd
- 2 ripe passion fruits, flesh scooped out, to serve
- 200ml strained passion fruit juice, plus 2 tbsp seeds (see tip, below)
- 40g golden caster sugar
- 2 sheets gelatine
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