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Passionfruit puddings with tropical fruit and crispy vermicelli
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Prep Time:
365 minutes
Cook Time:
2 minutes
Total Time:
367 minutes
Creamy passionfruit puddings topped with crispy vermicelli for the perfect textural contrast.
Ingredients:
  • 300ml thickened cream
  • 250ml milk
  • 75g caster sugar
  • 2 titanium-strength gelatine leaves (see notes)
  • 8 passionfruit, plus extra to serve
  • Sunflower oil, to deep-fry
  • 50g vermicelli rice noodles
  • 75g icing sugar
  • Whipped cream, to serve
  • Chopped mango, to serve
  • Chopped papaya, to serve
Instructions:
  • Combine cream, milk, and sugar in a saucepan over gentle heat. Stir continuously for 2-3 minutes or until the sugar completely dissolves.
  • Soak gelatine leaves in cold water for 5 minutes until softened. Squeeze out excess water, then stir into cream mixture until fully melted and incorporated.
  • Strain the passionfruit pulp into a bowl, squeezing to get 1/2 cup (125ml) juice. Mix the juice with the cream, then pour into six 200ml glasses. Cover with plastic wrap and refrigerate overnight.
  • In a saucepan, heat oil over medium heat to 190°C (check by dropping a cube of bread - it should turn golden in 30 seconds), then deep-fry noodles until crisp, about 1 minute. Drain on paper towel and toss with icing sugar, removing excess.
  • Top the puddings with a dollop of creamy whipped cream, fresh fruit, and crunchy crispy noodles before serving.

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