Serves 6
300ml thickened cream
1 cup (250ml) milk
1/3 cup (75g) caster sugar
2 titanium-strength gelatine leaves
8 passionfruit, plus extra to serve
Sunflower oil, to deep-fry
50g vermicelli rice noodles
1/2 cup (75g) pure icing sugar, sifted
Whipped cream and chopped mango and papaya, to serve
Place cream, milk and sugar in a saucepan over low heat and cook, stirring, for 2-3 minutes until the sugar dissolves.
Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften.
Squeeze excess water from gelatine, then stir into cream mixture until melted and combined.
Scoop passionfruit pulp into a sieve set over a bowl and press to extract 1/2 cup (125ml) juice.
Add juice to cream mixture and stir to combine.
Divide mixture among six 200ml serving glasses, then cover with plastic wrap and chill overnight.
Heat the oil a saucepan over medium heat to 190 C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the noodles for 1 minute or until crisp.
Drain on paper towel, then toss with the icing sugar, shaking off the excess.
Serve the puddings topped with cream, fruit and crispy noodles.
