enough for 4 people
what you'll need
3 whole passion fruits
8 tbsp mango coulis
1 vanilla pod, split lengthways with the seeds scraped out
400ml innocent coconut dairy free
100ml innocent oat dairy free
5 tbsp maple syrup
¼ tsp agar agar (a vegetarian alternative to gelatine)
how you make it
Pop 2 tbsp of the mango coulis into each of your pots.
Combine the oat dairy free and the coconut dairy free in a small saucepan over a medium heat.
Add in the sugar and vanilla and then bring the mixture to boil for 30 seconds. Add in a tsp of agar agar and mix it in really well with a whisk or a fork. Boil it again for 3 more minutes.
Mix the lime zest with 2 tbsp of the lime juice and stir it into the cooked cream. Leave the mixture to cool for about 10 minutes, giving it a stir every 1–2 minutes.
Once it’s cooled down, pour the mixture into your pots and pop it in the fridge for at least 2 hours.
dishing them up
Cut your passion fruits in half, collect the flesh and pop it in a saucepan with the maple syrup. Boil and leave it to reduce for 1–2 minutes. Let it cool down.
Just before you serve your pots, divide the passion fruit sauce on top of each one. Delightful.