Ingredients
Method
1.Grease six ½-cup (125ml) non-metallic moulds.
2.Combine cream, milk, chocolate and 2 tablespoons of the sugar in small saucepan; stir over heat, without boiling, until smooth.
3.Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir into cream mixture.
4.Divide mixture among prepared moulds; refrigerate, covered, about 3 hours or until set.
5.Meanwhile, combine passionfruit, wine and remaining sugar in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, without stirring, about 10 minutes or until passionfruit syrup reduces by a third; cool.
6.Turn panna cotta onto serving plates; drizzle with passionfruit syrup.
Sauternes is a dessert wine from the region of the same name in western France.
Note
