Coconut Passion Fruit Cream

Ingredients

• 6 sheets white gelatin
• 6 passion fruits
• 250 ml Whipping Cream
• 200 ml coconut milk
• 80 g raw cane sugar

Instructions

1. 1.

   Soak gelatin in cold water. Cut four passion fruits in half, scoop out the pulp and strain through a sieve to remove seeds.

2. 2.

   Warm cream, coconut milk, and raw cane sugar over low heat in a small saucepan; do not boil.

3. 3.

   Remove from heat, add the squeezed gelatin and passion fruit pulp, whisk until well combined. Divide the mixture into four small glasses and chill for at least 4 hours until set.

4. 4.

   Before serving, halve the remaining passion fruits and place them on top of the cream.