Recipe

Passionfruit buttermilk puddings

Oct 27, 2013 1:00pm
  • 5 mins cooking
  • Serves 6
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Ingredients

Passionfruit buttermilk puddings
  • 3 cup (750ml) buttermilk
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 3 teaspoon gelatine
  • 1 tablespoon water
  • 6 passionfruit, approximately
  • 1/4 small (250g) rockmelon
  • 1/4 small (250g) honeydew melon
  • 1/4 small (250g) pineapple
  • 1 passionfruit, extra

Method

Passionfruit buttermilk puddings
  • 1
    In a medium saucepan, heat buttermilk, sugar and vanilla over low heat until sugar dissolves. Remove from heat.
  • 2
    Meanwhile, sprinkle gelatine over water in a small heatproof jug; place jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool slightly.
  • 3
    Stir gelatine mixture into buttermilk mixture. Strain through a fine sieve into a jug; cool to room temperature.
  • 4
    Scoop pulp from passionfruit. Press pulp in a sieve over a bowl until you have 1/3 cup (80ml) passionfruit juice. Stir juice into buttermilk mixture; pour into six lightly greased dariole moulds (2/3-cup/160ml capacity). Cover; refrigerate for 6 hours or overnight until firm.
  • 5
    Slice melons and pineapple; remove pulp from extra passionfruit.
  • 6
    To serve, place a warm cloth on moulds, turn out onto serving plates. Serve puddings with fruit.

Notes

Must be made at least six hours ahead. Not suitable to freeze. Suitable to microwave.

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