Method

• 1.
  Place cream, milk and sugar in a saucepan over low heat and cook, stirring, for 2-3 minutes until the sugar dissolves.

• 2.
  Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into cream mixture until melted and combined.
• 3.
  Scoop passionfruit pulp into a sieve set over a bowl and press to extract 1/2 cup (125ml) juice. Add juice to cream mixture and stir to combine. Divide mixture among six 200ml serving glasses, then cover with plastic wrap and chill overnight.
• 4.
  Heat the oil a saucepan over medium heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the noodles for 1 minute or until crisp. Drain on paper towel, then toss with the icing sugar, shaking off the excess.
• 5.
  Serve the puddings topped with cream, fruit and crispy noodles.