Method

• 1.
  Place cream, 1/2 cup (110g) of the sugar, and the vanilla pod and seeds in a pan. Cook, stirring, over low heat until sugar dissolves. Place 1/2 cup of the mixture in a small bowl, sprinkle 1 1/2 teaspoons of the gelatine on top, and place in a pan of simmering water. Stir until gelatine dissolves. Add back to the cream mixture. Cool slightly, whisk in yoghurt, then strain.

• 2.
  Pour into 4 glass tumblers, leaving space at the top, and refrigerate for 2 hours. Place the passionfruit juice and the remaining sugar in a saucepan, and sprinkle the remaining gelatine on top. Heat over low heat, gently whisking until the gelatine dissolves. Cool, then strain over top of the panna cotta (it's OK if a few seeds get into the jelly). Refrigerate for a further 2 hours until set. Serve the panna cotta with small shortbread biscuits