I love making desserts using passionfruit. This recipe was created by myself and inspired by a visit to a local restaurant. The chef made a passionfruit dish that was visually stunning and tasted great too. I stole the idea, but created my own recipes.

To make the bavarois, heat the milk to a simmer. Whisk the yokes and the sugar in a bowl until fluffy. Add the passionfruit pulp and warm milk. Place into a small pot and cook to thick custard stirring constantly. Add the gelatin to 1 tablespoon of water and mix into the thick custard. Strain the custard through a fine sieve and allow to cool in the refrigerator. When the custard is almost set, whisk in the whipped cream. Add the mixture into plastic moulds and set in the fridge.

To make the triple cream, split a vanilla pod down the middle and with a sharp knife, scrape out all the vanilla beans. With a spoon, mix the vanilla beans.

To make the passionfruit syrup, place the passionfruit pulp and sugar in a small pot and heat until the sugar dissolves. Cool down in the fridge.

In a large soup or pasta bowl, place the passionfruit syrup around the bottom of the plate. Turn out the passionfruit bavarois into the middle of the bowl. Spoon three small teaspoons of vanilla triple cream around the outside of the bavarois. Garnish with a sliced strawberry and a sprig of mint. Dust with icing sugar.

4 ounces milk

4 medium egg yokes

4 ounces sugar

4 ounces passionfruit pulp

½ ounce powdered gelatin

9 ounce thick cream, whipped

3 teaspoons triple cream

½ vanilla pod

3 ounces passionfruit pulp

2 ounces sugar

Time to make 1 ½ hrs Serves 4