Passionfruit buttermilk puddings

  • 25 mins cooking
  • 6 mins marinating
  • Serves 6
  • Print


Passionfruit buttermilk puddings
  • 3 cup (750ml) buttermilk
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 3 teaspoon gelatine
  • 1 tablespoon water
  • 6 passionfruit, approximately
  • 1/4 small (250g) rockmelon
  • 1/4 small (250g) honeydew melon
  • 1/4 small (250g) pineapple
  • 1 passionfruit, extra


Passionfruit buttermilk puddings
  • 1
    Grease six 2/3 cup (160ml) non-metallic moulds.
  • 2
    Stir buttermilk, sugar and vanilla in medium saucepan over low heat until sugar dissolves. Remove pan from heat.
  • 3
    Meanwhile, sprinkle gelatine over water in small heatproof jug, place jug in small saucepan of simmering water, stir until gelatine dissolves. Cool slightly.
  • 4
    Stir gelatine mixture into buttermilk mixture. Strain through a fine sieve into a jug, cool to room temperature.
  • 5
    Scoop pulp from passionfruit. Press pulp in a sieve over a bowl . You need 1/3 cup (80ml) passionfruit juice. Stir juice into buttermilk mixture, pour into moulds. Cover, refrigerate 6 hours or overnight until firm.
  • 6
    Slice melons and pineapple, remove pulp from extra passionfruit.
  • 7
    Turn moulds onto serving plate, serve puddings with fruit.


When dissolved gelatine is added to a mixture, both should be roughly the same temperature.

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