Preheat the oven to 180'C.
Soak the gelatine leaves in cold water. Once softened, remove from the water.
Cut the vanilla pod in half length ways. Use the point of a knife to scrape out the seeds.
Mix the vanilla seeds into the cream. Bring the cream to the boil in a pan with 50g of sugar.
Once the cream has come to the boil, stir in the softened gelatine and mix well.
Pour the cream into glasses and leave to set in the fridge for at least 2 hours.
Cut the passion fruits in half. Remove the seeds and the juice, place in a pan with the orange juice and 50g of sugar and simmer.
Mix the cornflour with 5ml of cold water. Add to the passion fruit coulis and boil for 2 minutes, stirring continuously.
Rub the softened butter into the ground almonds, 50g of sugar and the flour until the mixture resembles breadcrumbs. Spread the crumble on a baking tray and bake for 15 minutes.
Serve the panna cotta coated with a drizzle of the passion fruit sauce and sprinkle some crumble over the top.
«Make sure the panna cotta is left in the fridge long enough to set.»