Serves 4
700ml double cream
2pc Madagascar vanilla bean
220g coconut powder
190g sugar
6-7g gelatin leaves
6 pieces fresh passion fruit
Handful of berries, for garnish
In a large saucepan, combine double cream, coconut powder and 125g of sugar. Slice the Madagascar vanilla bean lengthwise and scrape out seeds into the cream.
Bring cream just to a simmer, whisking occasionally until sugar has completely dissolved. Place the gelatin leave in a container with ice water till become soft.
Remove the cream from heat, add the softened gelatin and whisk to completely dissolve into it. Strain the cream and leave it cool down a little.
Take the pulp from the passion fruit, place it into a saucepan with remaining sugar and let it reduce, on a very low flame for 15-20 mins. Strain it from the seeds and set aside to cool.
Pour the cream mixture into cups or mould of 40 to 50 ml size, gently swirl the cream to distribute the vanilla seeds evenly. Refrigerate for at least 3 hrs or overnight.
Carefully dip bottom of each mould in hot water, run a thin knife around the edge to loosen it from the inside. Wipe the outside of the mould dry, and place upside down on individual chilled serving plates. Invert the custard onto the plate and carefully lift off ramekin, shaking gently to release if required. Garnish with the passion fruit puree and berries and serve.