|5 ml||vanilla paste|
|120 g||white chocolate — finely chopped|
|60 ml||Goldcrest Granadilla Pulp|
|60 ml||granadilla pulp|
For the custard pots, pre-heat the oven to 160°C.
Place a clean, evenly folded tea towel in the base of a deep baking dish.
Combine the cream, milk and vanilla paste in a small saucepan over low heat and heat until warm, but not boiling.
Pour the mixture over the chocolate and whisk until melted and smooth.
In a separate mixing bowl, whisk the egg yolks and sugar together, pour in the chocolate mixture and whisk until combined.
Whisk in the passion fruit pulp and divide the mixture between 4 individual short ovenproof glasses or ramekins.
Place the desserts in the lined baking dish, place it in the oven and fill the large baking dish up with warm water so that the water goes half way up the sides of the dessert dish.
Ensure that none of the water spills into the desserts.
Bake for 30min until set to the touch.
Remove it from the oven; allow to cool for 5 minutes before removing the desserts from the warm water.
Once it has reached room temperature, chill the desserts in the fridge for at least 1 hour or overnight until cool.
Top the chilled desserts each with a spoonful of the passion fruit pulp and add a few raspberries.
TIP: The passion fruit can easily be replaced with ready-made berry coulis for a berry alternative.