1/3 cup of water (50 ml)
1 unflavored gelatin envelope
1/3 cup of sugar (60 g)
1 teaspoon of vanilla extract
1 cup of heavy cream (240 ml)
1 banana, sliced
1 cup of Acerola cherry, sliced without pits
1/2 cup of dried apricot, cut into small pieces
Sauce
1/2 cup of sugar (90 g)
1/3 cup of water (80 ml)
2 cups of passionfruit juice (480 ml)
Accessories
4 refrigerator-safe bowls capable of holding 1/2 cup of cream
1/3 cup of water (50 ml)
1 unflavored gelatin envelope
1/3 cup of sugar (60 g)
1 teaspoon of vanilla extract
1 cup of heavy cream (240 ml)
1 banana, sliced
1 cup of Acerola cherry, sliced without pits
1/2 cup of dried apricot, cut into small pieces
Sauce
1/2 cup of sugar (90 g)
1/3 cup of water (80 ml)
2 cups of passionfruit juice (480 ml)
Accessories
4 refrigerator-safe bowls capable of holding 1/2 cup of cream
1
In a bowl, combine the water and unflavored gelatin, stirring constantly with a spoon
Leave it for five minutes and then place it over low heat in a bain-marie until dissolved
2
In a separate bowl, combine the sugar, vanilla extract, and heavy cream, mixing well
Bananas, Acerola cherries, and dried apricot will be added to the bowls, followed by a layer of the cream mixture
Refrigerate for at least six hours until set
Sauce
In a saucepan, combine the sugar, water, and passionfruit juice, stirring over low heat until a thin sauce forms
Add the remaining passionfruit juice gradually, stirring constantly until the sauce is smooth and even
Remove from heat and let cool
Assembly
Unmold each pudding into a serving dish and surround it with the passionfruit sauce
Serve.
