1.     To make the panna cotta, heat the milk, cream, sugar and vanilla in a medium pan. Heat until nearly boiled, but do not boil. Soak the gelatine in cold water for about 2 minutes. When soft, add them to the hot cream. Stir until completely dissolved. Pour the mixture in 6 short glasses. Cool for 5 minutes, then place in the refrigerator until set (about 2 hours).

2.     To make the jelly,  press the passion fruit flesh, through a sieve into a bowl. Save a few teaspoons of the seeds to add to the juice. Pour in the prosecco and sugar and mix together. Soak the gelatine in cold water for about 2 minutes. When soft, place them in a small bowl with 2 tbsp water and microwave until melted (about 20 seconds). Stir this into the prosecco mixture. Pour over the set panna cottas and chill for another 2 hours or until set.

3.     Serve the jellies cold, in the glasses.