For the panna cotta:
375 ml / 13 fl oz canned coconut milk
110g / 4 oz caster sugar
10g / ½ oz leaf gelatine
500g / 1lb 2 oz thick yoghurt
For the apple salad:
2 medium Bramley apples
2 passion fruit
50g / 2 oz caster sugar
A pinch of ground star anise
Peel the apples, cut into quarters and remove the core. Cut into neat dice and place in a bowl.
Cut the passion fruit in half and scoop out the flesh over the apple.
Add the sugar and star anise and stir making sure the apple is coated in the passion fruit juice. Set aside.
Soak the gelatine leaf in cold water until it softens.
Place the coconut milk in a saucepan. When it has boiled add the sugar and the drained gelatine.
Stir until they are both dissolved.
Stir in the yoghurt and strain.
Pour into the moulds and refrigerate until set. To serve, turn out each Panna Cotta into the middle of a plate and spoon the apple salad around.