Preparation time 15 minutes, plus cooling and chilling
Cooking time 5 minutes
1 gelatine leaf
4 passion fruit
50 g (2 oz) 0% Greek yogurt
50 ml (2 fl oz) water
½ teaspoon caster sugar
½ vanilla pod, split lengthways
100 g (3½ oz) half-fat crème fraîche
Soften the gelatine leaves in cold water.
Halve the passion fruit and remove the seeds, working overa bowl to catch the juice. Reserve the seeds for decoration. Mix together the crème fraîche and yogurt with the passion fruit juice.
Put the measurement water in a saucepan, add the sugar and scrape in the vanilla pod seeds, then heat gently, stirring, until the sugar has dissolved. Drain the gelatin and add to the pan. Leave to cool.
Mix the gelatine mixture into the crème fraîche mixture, then pour into 2 ramekins or moulds. Cover and chill for 6 hours or until set. Turn the panna cotta out of the moulds on to serving plates by briefly immersing in hot water. Spoon over the reserved seeds and serve.