Passion fruit charlotte

SETTING TIME ONLY

SERVES 4–6

2 Swiss rolls (store-bought or see here), thinly sliced

12 ripe passion fruit

3 gelatine leaves

375g (13oz) double cream

Extra cream, to serve (optional)

LINE A 1.1-LITRE (2-pint) pudding basin or soufflé dish with cling film. Use the slices of Swiss roll to line the sides and bottom of the dish.

HALVE 10 OF THE PASSION FRUIT, scrape out the flesh into a blender and blitz to a purée. Push through a sieve to remove the black pips.

SOAK THE GELATINE in a small bowl of cold water until soft. Meanwhile, whip the cream in a large bowl until it forms soft peaks. Remove the softened gelatine from the water and carefully stir it into the whipped cream, along with the passion fruit purée.

HALVE THE TWO REMAINING PASSION FRUIT and scrape out the flesh into the mixture. Stir gently until everything is incorporated. Pour the mixture into the sponge-lined dish and leave in the fridge to set for 2 hours or overnight. Carefully turn out the Charlotte onto a plate and remove the cling film. Serve on its own or with a little cream.

---

This is our most popular cold pudding at The Pudding Club. The zinginess of passion fruit cuts perfectly through the rich cream, making this pudding a surprising delight. Uncooked charlottes like this are related to Elizabethan trifles, although this version is a newer twist, as passion fruits were introduced to the UK in the 19th century.

---