Recipe & Photo Credit: SBS
2 medium mangoes, peeled, stone removed and chopped
3 peaches, peeled, stone removed and chopped
1 passionfruit, plus 2 extra, strained and seeds discarded
2 egg yolks
115g(½ cup) caster sugar
300ml thickened cream
1 pomegranate, halved
2 passionfruit, strained, seeds discarded
200g fresh raspberries
45 g(⅓ cup) hazelnuts, roasted, skins removed and roughly chopped
Chilling/freezing time: overnight
Line a 1.5 litre (6 cup) pudding basin with plastic wrap, allowing some of the plastic wrap to hang over the top. Process mango and peaches into a food processor until smooth. Strain passionfruit pulp through a fine sieve; add juice to fruit mixture, discarding passionfruit seeds. Set aside.
Place egg, egg yolks and sugar into a medium heatproof bowl, beat with an electric mixer until thick and creamy, about 3-4 minutes. Place the bowl over a saucepan of simmering water and whisk for a further 5 minutes or until mixture doubles in size. Remove from heat and set aside to cool at room temperature.
Use an electric mixer to whip the cream until soft peaks form, about 2-3 minutes. Fold the cooled egg custard and fruit mixture through whipped cream, then spoon it into your prepared pudding basin. Cover the top with plastic wrap and freeze overnight.
In a small bowl, combine the pomegranate seeds and juice, passionfruit juice and raspberries. Mix well, crushing the raspberries slightly with the back of a spoon.
To serve, remove pudding from the freezer, stand for 5 minutes, then invert onto a serving plate.
Drizzle with the fruit mixture and scatter over hazelnuts.