Courtesy Chef Swasti Bharat of Safran Patisserie



1 tsp Regal Gelatin

2 tbsp water

1½ cups heavy cream

½ cup milk

1 tsp Regal Custard Powder

¼ cup Regal Caster sugar

Passion Fruit Gelee

2 – 3 tbsp passion fruit puree

1 tbsp cornstarch

2 tbsp water


  1. Put the water in a bowl and sprinkle the Regal Gelatin powder over the water and leave for it to bloom (hydrate). This should take about 2 – 3 minutes.
  2. Meanwhile, combine the heavy cream and milk and bring to a boil. Mix together the Regal Custard Powder and Regal Caster Sugar. When the milk mixture is hot, remove from heat and whisk in the custard powder and sugar mixture. Then whisk in the bloomed gelatin.
  3. Pour the hot mixture into the molds and place in the refrigerator to set for approximately 3 – 4 hours or overnight.
  4. For the passion fruit gelee: Heat the passion fruit puree in a small sauce pan. Mix together the cornstarch and water until dissolved. Add to the puree in the pan and mix well until thickened. Spoon an even layer of the passion fruit gelee on the surface of the set panna cotta.
  5. Decorate as desired with some fresh fruit. Refrigerate until ready to serve.

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