Gourmet dish: panna cotta with passion fruit

Additional requirements: 4 small straight dishes (125 ml content), coarse grater and a piece of cardboard with a large star cut out.

Make in advance: Grease the dishes.

Soak the gelatine in cold water for 5 minutes.

Cut the vanilla pod open lengthwise.

Bring half the whipped cream with the sugar and the vanilla pod in a pan.

Dissolve the sugar while stirring and let the cream simmer for 3-5 minutes.

Remove the vanilla pod, scrape out the black marrow and stir it through the warm cream.

Remove the pan with cream from the heat.

Squeeze the gelatine well and dissolve the leaves in the hot cream mixture while stirring.

Put the pan in a bowl of cold water and let the mixture cool down until it becomes jelly-like.

In a bowl, whisk the rest of the cream and spat this cream through the cooled cream mixture.

Scoop the cream mixture into the dishes, smooth the top and let the panna cotta in the fridge firm in 1-2 hours.

Grate the chocolate on a coarse grater.

Place the piece of cardboard on a flat plate and sprinkle the chocolate in the star (keep some chocolate grater behind for the garnish).

Carefully remove the cardboard.

Do this with the other signs.

Just in advance: Hold the dishes for 1-2 seconds in a container with hot water.

Detach the edge of the panna cotta with a finger from the dish.

Put a plate inverted on the dish, turn them together and let the panna cotta slide on the plate.

Place a thin spatula or palette knife underneath and carefully place the panna cotta on a plate in the middle of the chocolate star.

Do this with the other.

Halve the passion fruit and spoon the pulp with seeds over the panna cotta.

Spray a generous amount of whipped cream and sprinkle a bit of chocolate over it.