Passionfruit bavarois

Method

1. Push the passionfruit in syrup through a sieve. Discard the seeds, then place the syrup, tofu, buttermilk, sugar and vanilla in a blender and blend for 90 seconds on high to mix thoroughly. Leave in the blender.

2. Place ⅓ cup (80 ml) water in a heatproof bowl and sprinkle the gelatine on top. Stand the bowl in a saucepan of very hot water and stir until the gelatine has dissolved and the mixture is smooth. Cool slightly.

3. Place eight 200 ml dariole moulds in a baking dish. Add the gelatine mixture to the blender and mix on high for 1 minute. Pour into the moulds, cover the dish with plastic wrap and chill overnight.

4. When ready to serve, carefully run a spatula around the edge of each mould and dip the bases into very hot water for 2 seconds. Turn each out onto a plate and spoon the passionfruit pulp around the bases. Garnish with the halved strawberries and serve.