9g leaf gelatine (3 sheets)
40g caster sugar
1 vanilla pod, halved lengthways and seeds scraped out and retained
400ml coconut milk
200ml double cream
2 passion fruits
1tbsp caster sugar
1 small ripe mango, peeled, stone removed and cut into rough 1-11/2cm chunks
1 paw paw, peeled, halved and seeded and cut into rough 1-11/2cm chunks
Soak the gelatine in cold water in a bowl or roasting tin for a few minutes until soft, then squeeze out the excess water. Bring the milk to the boil with the sugar and vanilla pod and seeds, remove from the heat and stir in the gelatine until dissolved. Remove the pods, rinse and dry them. If you keep them in a jar of sugar it can be used to give custards and desserts a subtle vanilla flavour.
Leave the milk to cool then whisk into the coconut milk and cream. Pour into moulds (such as small cups or ramekins) and leave to set in the fridge for 2-3 hours or overnight. Cut the passion fruit in half and scoop the seeds out into a pan. Add the sugar and 50ml of water, bring to the boil and gently simmer for 2-3 minutes or until reduced by half. Remove from the heat and leave to cool. Turn out the puddings by dipping the moulds briefly in hot water then turning them upside down on to serving dishes.
To serve stir the mango and paw paw into the syrup and spoon around the puddings.Reuse content