Passionfruit Buttermilk Puddings
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Serves 6
INGREDIENTS
- 2 TEASPOONS GELATINE
- 1 CUP (250ML) BUTTERMILK
- 1¾ CUPS POURING CREAM
- ¼ CUP (55G) CASTER 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.
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