Ingredients
Method
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.
Note
