with passionfruit syrup
- 2 teaspoons powdered gelatine
- 1 cup (250ml) buttermilk
- 1¾ cups pouring (single) cream
- ¼ cup (55g) caster (superfine) sugar
- ¼ cup (55g) white sugar
- ⅓ cup (80ml) water
- ⅓ cup (80ml) passionfruit pulp*
- To make the passionfruit syrup, place the sugar and water in a small saucepan over low heat and stir, brushing down the sides of the saucepan, until dissolved. Stir through the passionfruit pulp and set aside.
- Soften the gelatine in 2 tablespoons of the buttermilk and set aside. Heat a separate small saucepan over low heat.
- Place the remaining buttermilk, cream and sugar in the saucepan and stir until dissolved. Stir through the gelatine mixture. Pour into 6 x ½ cup-capacity (125ml) moulds and refrigerate for 2 hours or until set. To serve, turn out and top with the passionfruit syrup. Serves 6.
* When buying passionfruit, look for small fruit with deep purple skin which is quite leathery and wrinkled. This indicates ripeness. Panama passionfruit, which are slightly larger and have a less tart flavour than the regular variety, do not have wrinkled skin when ripe. Choose panama passionfruit which feel heavy for their size. You will need about 4 passionfruit for #8531; cup pulp or you can buy canned passionfruit pulp from supermarkets.
There are no comments for this entry yet.