Ingredients
Method
1.Lightly oil 4 x 3/4-cup dariole moulds or plastic cups.
2.Place 2 tablespoons of the jelly crystals in a heatproof jug or bowl. Add 1/3 cup boiling water; stir until dissolved. Stir in 2 tablespoons cold water.
3.Cut a quarter of the pineapple pieces in half horizontally. Divide passionfruit pulp and pineapple among moulds. Pour jelly over fruit; place moulds on baking tray. Chill for 1 hour or until set.
4.Combine cream, milk and sugar in a small saucepan over low heat. Sprinkle gelatine over the surface. Cook and stir for 5 minutes or until gelatine has dissolved. Stir in essence. Strain mixture into a jug; cover surface with plastic food wrap. Chill for 1 hour or until cooled but not set; stir well.
5.Pour cream mixture into moulds. Chill for 4 hours or until set. Dip moulds briefly into warm water to ease turning out onto serving plates.
Make ahead: you can prepare panna cotta up to a day ahead.
Note