Passion fruit Pudding

Passion Fruit Pudding

R

emove zest from lime with potato peeler and reserve for decoration. Squeeze lime juice and add it to the passion fruit juice. Put the juices in a saucepan, bring to the boil, leave simmering gently. Soften the gelatine in cold water, if it is powder follow directions on packet. Strain the leaves of gelatine and add to the juice mixture, stir together. When gelatine is dissolved, take off of the heat to cool to room temperature and add concentrated milk (this is the tricky part- you do not want it too hot or it will curdle milk or too cold so that it starts to set!) Lightly grease crown mould and pour mixture into mould. Put in the fridge to set for at least 4 hours or overnight. Turn out the pudding onto a plate, decorate with fine strips of lime zest, seeds of the passion fruit, and coulis or cream.

Note: I replaced passion fruit with mango pulp and it was as nice.

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This dessert is relatively simple to put together and a sure hit with kids.

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80cl passion fruit juice, can be frozen juice
40cl concentrated sweetened milk
1 lime
8 sheets of gelatine, or powder equivalent, 16g
1 passion fruit, for serving
Red fruit coulis or cream, optional for serving
Oil, for greasing mould