Panna Cotta with Passion Fruit Sorbet

For the panna cotta with passion fruit sorbet, soak gelatine in cold water. Bring the cream to the boil with the milk, a pinch of salt and the sliced vanilla pod. Squeeze out gelatine and add together with sugar and dissolve. Strain the mixture and refrigerate while stirring several times. Immediately before gelling, pour the mixture into small molds or glasses. Sprinkle with a little sugar (this prevents the formation of unwanted membranes), cover with cling film and refrigerate for about 2 hours. For the sorbet, mix the lactose with the fruit pulp and lemon juice and freeze in an ice cream maker. (If an ice cream maker is not available, pour mixture into a shallow tub and freeze, stirring repeatedly). Form sorbet into dumplings with two spoons dipped in hot water and arrange with the toppled panna cotta. Garnish with mint leaves.

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