Quick Mini Passion Fruit Puddings For Easter

1. 1

   Cut the passion fruit. Using a teaspoon, remove the pulp and pass the fruit through a small sieve to catch the juice. You must obtain 2 3/4 tablespoons of juice.

2. 2

   Add the passion fruit juice to the lemon juice.

3. 3

   Put the mascarpone and sugar in a saucepan and gently heat until the sugar dissolves. Then, boil the mixture until bubbles begin to form on the surface.

4. 4

   Remove the mixture from the heat and stir in the juice. The texture of the cream will thicken and change during this process.

5. 5

   Divide the mixture among 8 small espresso cups or small bowls.

6. 6

   Place the containers in the refrigerator overnight.

7. 7

   Decorate each bowl with a touch of mango coulis (you can substitute mango chunks and one teaspoon of sugar) and serve with piroulines.

* Per serving · 4 servings · Values may vary.