Madeiran passion fruit pudding

Ingredients for 6 servings:

• 15 passion fruit(s)
• 400 g cream
• 3 sheets of gelatin
• ½ can/n condensed milk, sweetened, e.g. Milchmädchen

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Halve the fruit and place the flesh and seeds into a bowl. Then add the cream and condensed milk and mix briefly. Cover the bottom of a small saucepan with water and add the gelatin leaves one at a time. Heat gently on the stove, stirring constantly, until the gelatin has completely dissolved. Remove the pan from the heat and let the gelatin cool until it is just lukewarm. I hold the pan at an angle to allow the liquid to collect. I scoop it up with a spoon and let it drip back into the pan to catch the perfect moment. It also makes it cool down faster. Now carefully add the gelatin to the prepared mixture, stirring constantly. Pour the pudding into a bowl or pour directly into serving dishes. Refrigerate, preferably overnight. If you like, decorate the pudding with seeds and pulp from additional fruits.