The other day I had some passionfruit to use up. After some googling, I chose to make this vegan passionfruit panna cotta recipe from Baking-Ginger. As promised, this is very easy to make: it just takes a little time to set each layer.
The recipe calls for a tin of Granadilla pulp but I think that’s just passionfruit pulp (can anyone confirm?). I substituted the pulp of two fresh juicy passionfruit, and I was able to make it stretch to a topping for four small desserts, as in the photo. It would have been nice with a bigger passionfruit layer as well, if I’d had more than two passionfruits. Everyone enjoyed this dessert and I would definitely make it again.