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Prepare the ingredients.
Pour the milk, cream, drained gelatine and sugar into the bowl. Bring to the boil.
Divide between glass jars. Chill in the fridge. Put the passion fruit pulp, apricots, honey and water in the bowl.
Pressure cooking time: 9 mins.
Blend in a bowl. Leave to cool. Pour on top of the pannacotta and chill.