Method

• 1.
  Place 2 tbs cold tap water into a small bowl, then sprinkle over gelatine and use a fork to whisk together. Stand for 5-10 minutes or until gelatine dissolves and expands.
• 2.
  Place both creams, sugar and vanilla in a medium saucepan over low heat. Cook, stirring constantly, until the sugar dissolves, then cook untouched until mixture just starts to come to a gentle simmer. Remove pan from heat and immediately whisk in the gelatine mixture until completely dissolved and well combined. Strain mixture through a fine sieve into a large heatproof jug, then pour into 6 small shallow serving bowls.
• 3.
  Chill for at least 4 hours (or overnight) or until just set (it will be a soft set, so look for that wobble).
• 4.
  Meanwhile, for the riesling syrup, place riesling and sugar in a medium saucepan over medium-high heat and cook, stirring constantly, until the sugar dissolves, then allow to simmer rapidly, untouched, for 10-15 minutes until the mixture reduces to a thick syrup. Remove pan from heat, stir through lime rind and stand for 10 minutes to infuse, then strain through a fine sieve into a medium heatproof jug. Cool to room temperature (syrup will thicken a little more on cooling).
• 5.
  Remove panna cotta from the fridge and stand at room temperature for 10 minutes, spoon over the riesling syrup, then spoon over the passionfruit pulp.
• 6.
  Serve topped with fresh coconut and with lime wedges alongside.