Step 1

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, until it starts to simmer. Add the gelatin. Transfer the mixture into a 1-quart mold, let it cool, then refrigerate for at least 3 hours. Cut the passion fruit in half to obtain the pulp and seeds.

Step 2

Blend in a blender, then filter: you will need about 1/2 cup of juice. Add 1/3 cup of water and 3 tablespoons of sugar. Cook for 2-3 minutes, then add the cornstarch and mix with a whisk for another 2-3 minutes. Remove the panna cotta from the mold. Drizzle it with the passion fruit sauce, garnishing with passion fruit seeds and mint leaves to taste. Serve with the cookies.