Ingredients 2 x 170 g tins passionfruit in syrup
600 ml buttermilk
300 g silken tofu, chopped
2 tbsp caster sugar
1 tsp vanilla essence
6 tsp gelatine
¾ cup fresh passionfruit
Strawberries, halved, to garnish
Put the passionfruit through a sieve. You will need a spoon to stir it.
Discard the seeds and put the syrup, tofu, buttermilk, vanilla and sugar into a blender.
Blend for about 90 seconds on high. Leave in blender.
Put 80 ml water in a heatproof bowl and sprinkle the gelatine on top.
Stand this bowl in another bowl with very hot water - take care not to put too much hot water in as you do not want it to go into the actual gelatine bowl.
Stir until the gelatine is dissolved and the mixture is smooth.
Get some moulds (eight 200 ml if possible) and place them on a baking tray. I only had bigger ones which took too much of the mixture.
Add the gelatine mixture to the blender and mix for about a minute.
Pour the mixture into your bowls, cover and put in the fridge overnight, or for at least 4 hours.
When ready to serve, run a spatula or similar around the edge, and place the mould in a bowl of hot water for a few seconds.
Turn each one on to a serving plate.
Put some passionfruit pulp around the base, and garnish with the strawberries.