Valentines Passionfruit Panacotta

Intructions

1. Separate passionfruit juice and seeds: Add the passion fruit pulp to a food processor and blitz for around 30 seconds, the juices will separate from the seeds.
2. Sift: Press the mixture through a fine-mesh sieve to remove the passion fruit seeds. 
3. Cook: Add the passionfruit juice to a small saucepan with the almond milk, sugar, and gelatine Whisk well and simmer over medium heat for 5 minutes.
4. Add flavors and cream: Remove the saucepan from the heat and whisk in the coconut cream and vanilla extract. Return to the stove and gently heat over medium-low heat until the coconut has melted into the mixture - do not boil!
5. Sift: Pass the mixture through a fine-mesh sieve into a heat-proof bowl or large jug.
6. Mold: Divide between serving containers,  You can also use cleaned empty yogurt containers or glass or ceramic bowls.
7. Set: Let the mixture cool slightly for 10 minutes, then cover with lids or plastic wrap. Place the filled molds in the fridge for 4 hours, or overnight if serving the next day.