Mix the gelatin with some of the half-and-half and set aside to bloom.
Put the cream, half-and-half, and sugar into the ThermoMix. Process at 80C for 5 minutes at speed 1 with butterfly. Mixture should just reach 80 at the end of the 5 minutes. (Alternatively, mix in a sauce pan till the mixture reaches about 170 F). Add the gelatin/cream mixture and process another minute or two without heat, or until gelatin dissolves.
Portion into individual cups/ramekins and chill for at least two hours.
My favorite way to serve is to make a sugar syrup with a cup of sugar and a cup of water. Heat and reduce by about 1/3 or until a consistency you like. It can be rather thin. Place the syrup into a blender (or the ThermoMix) and add a handful of fresh basil leaves. Process on high for about a minute. Filter and reserve. Serve the pana cotta with a small ladle of the syrup. Sprinkle with cleaned passion fruit seeds (they are black to make a nice presentation, and crunchy to offset the creamy pana cotta.