For the Panna Cottas, place gelatin sheets in a bowl of cold water for a few minutes until softened.
Meanwhile heat milk, vanilla and cream in a medium saucepan until just below simmering point. Stir through sugar until dissolved. Whisk in softened gelatin and strain mixture though a sieve.
Pour mixture into dariole moulds and leave to set in the fridge for minimum 4 hours - preferably overnight.
For the passion fruit syrup – scrape passion pulp into a small saucepan. Add water and sugar to the same pot and heat for 2-3 minutes until sugar has dissolved.
Turn Panna Cottas out by placing dariole mould into a dish of hot water for 30 seconds to help loosen them. Serve them with passion fruit syrup and crushed honeycomb over the top.
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