Passionfruit flans

Flan de fruta de la pasión

SERVES 6

3 sheets gold strength gelatine (2 g each)

oil for greasing

100 g (3½ oz) sugar, plus 1 tablespoon extra

500 ml (17 fl oz/2 cups) thin (pouring/whipping) cream

pulp and seeds from 6 passionfruit

200 g (7 oz/¾ cup) natural yoghurt

6 strawberries

2 kiwi fruit, diced

Put the sheets of gelatine into a large bowl of cold water and leave to soak for 10 minutes.

Lightly grease six 150 ml (5 fl oz) dariole moulds or ramekins with a neutral-tasting vegetable oil and set aside.

Heat the sugar and cream gently in a saucepan over low heat, until the sugar has dissolved. Turn off the heat, add the passionfruit pulp and seeds, and whisk to combine. Don’t worry if the cream curdles slightly, just whisk it for a few minutes.

Squeeze all the water from the gelatine sheets and add them to the hot cream mixture. Whisk until completely dissolved. Add the yoghurt and mix to fully incorporate.

Spoon the mixture evenly among the dariole moulds. Cover and leave in the fridge to set for a minimum of 6 hours, preferably overnight.

Chop the strawberries roughly, sprinkle with the extra sugar and leave to macerate for 30 minutes. Mash with a fork.

Stand the base of each mould in a hot water bath for a few minutes. Run a knife around the inside edge of each one and invert onto a serving plate. Spoon over the kiwi fruit and decorate the plate with the strawberries.