Panna cotta
100 g white chocolate
400 ml double cream
70 g Dansukker Jelly Sugar Multi

Passion fruit jelly
2 passion fruits
200 ml sparkling wine, non-alcoholic fits just as well
50 g Dansukker Jelly Sugar Multi

Crumbles
50 g digestive biscuits
15 g butter, melted
7 g Dansukker Dark Syrup

Start with the panna cotta. Chop the white chocolate. Bring the cream to the boil, and then remove from the heat. Add the chocolate and stir until smooth. Place the saucepan back on the stove, add the jelly sugar and boil for 30 seconds.

Pour the panna cotta into five glasses and refrigerate for about 2 hours until set.

Make the passion fruit jelly. Scoop the passion fruit seeds and flesh into a saucepan. Add sparkling wine and jelly sugar. Boil for 1 minute, and then allow to cool slightly.

Blend the digestives in a food processor with the melted butter and syrup. Set aside.

Remove the panna cotta from the fridge and top with the cooled jelly. Refrigerate for 2 more hours.

Sprinkle crumbles over the passion fruit jelly before serving.