White Chocolate Panna Cotta With Passionfruit Sauce

• 1 1/4 cups heavy cream
• 3/4 cup milk
• 5 oz white chocolate, coarsely chopped
• 1/3 cup sugar
• 2 tsp unflavored gelatin
• 1/2 cup passionfruit pulp
• 1 cup Sauternes-style dessert wine

1. Grease six 1/2-cup ramekins.
2. Combine cream, milk, chocolate and 2 tbsp of the sugar in small saucepan. Stir on medium heat, without boiling, until smooth.
3. Sprinkle gelatin over 1 tbsp water in small heatproof bowl. Stand bowl in small saucepan of simmering water; stir until gelatin dissolves. Stir into cream mixture.
4. Divide mixture among prepared ramekins. Cover and refrigerate for 3 hours or until set.
5. Meanwhile, combine passionfruit, wine and remaining sugar in small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for 10 mins or until passionfruit syrup reduces by a third. Cool.
6. Turn panna cotta onto serving plates; drizzle with passionfruit syrup.

heavy cream, milk, white chocolate, sugar, unflavored gelatin, passionfruit pulp, dessert wine

Taken from recipes-plus.com/api/v2.0/recipes/35969 (may not work)