Vanilla pannacotta

1. Soak the gelatin in cold water.
2. Put the cream, milk, the split vanilla pods with the scraped out seeds and the sugar in a pan and let it simmer for 2 minutes.
3. Squeeze out the excess water from the gelatin and put it in the warm cream mixture and stir until it has dissolved.
4. Pour the mixture into cups and refrigerate for at least 4 hours until they’re set.

Raspberry jelly

1. Bring the raspberries and the sugar to boil in a pan.
2. Let it simmer for a few minutes.
3. Put the mixture in a strainer with a bowl under. Push the raspberries through using a spoon and see to that no seeds end up in the bowl. They should all stay in the strainer.
4. Bring the content of the bowl back into the pan and add the agar-agar.
5. Bring it to a boil and then take it of the heat. Wait for a minute and then pour some of the raspberry mixture on top of each vanilla pannacotta so you get a nice red layer there.
6. Put the pannacottas back in the fridge and let the jelly firm up.

Now you only have to scoop out the tasty seeds from a passionfruit and pour it over the pannacottas.
Time to serve!