SERVES 8
Ingredients
100ml whole milk
430ml double cream
85g caster sugar
4 egg yolks
3½ gelatine leaves
500g passion fruit puree
Method
Soak the gelatine leaves in cold water for 5mins.
Bring the milk and 150ml cream to the boil.
Mix the egg yolks and caster sugar.
Pour milk and cream into the egg and sugar and mix to make a sauce Anglaise.
Add the gelatine leaves. Add the passion fruit puree.
Whisk 280ml of the double cream until you can make soft peaks. Add the cream to the passion fruit mix. Pour the mix into a mould. Leave in the fridge to set.
