One of Miss E's yummy (forget about diet) dessert......

• 300 ml thickened cream
• 3/4 cup (180ml) milk
• 150g white eating chocolate - chopped coarsely
• 1/3 cup caster sugar
• 2 teaspoon gelatine or agar powder
• 1 tablespoon water
• 1/2 cup passionfruit pulp
• 1 cup Canadian musket (non- alcoholic wine) or dessert wine

Grease 6 half cup moulds. Stir cream, milk, white chocolate and 2 tablespoon of sugar in a small saucepan.. stir over medium heat until smooth(without boiling). Sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water.... stir until gelatine dissolves. Add the gelatine into the cream mixture.

Divide among moulds. Cover and refrigerate about 3 hours or until set.

Combine dessert wine , passionfruit and remaining sugar in a small saucepan and bring to boil. Reduce heat, uncovered, without stirring about 10 minutes or until passionfruit syrup reduced by a third. Cool.

Turn the pannacotta onto a serving plate...and drizzle with passionfruit sauce.

~AWW - fast desserts