CUT 8 PASSIONFRUIT in half, scoop out the pulp and press through a sieve; you should have 100ml liquid.

GENTLY WARM MILK in a saucepan; do not boil. Whisk egg yolks and sugar in a bowl until pale and creamy, then add passionfruit liquid (make sure it's room-temperature, otherwise the mixture may curdle). Whisk in warm milk and place mixture back into pan, then cook over a low heat until it coats the back of a wooden spoon. Remove from heat.

SOFTEN THE GELATINE in a little cold water, wring out excess water and stir into warm passionfruit mixture until dissolved. Strain through a sieve into a bowl. Cool quickly by placing bowl within another bowl with ice in the refrigerator. Stir often.

WHEN MIXTURE is almost set (this could take up to an hour), in a separate bowl, whisk single and double cream together to form soft peaks. Gently fold cream through passionfruit mixture. Divide mixture among four glasses and allow to set in refrigerator for about half an hour.

BOIL A LARGE POT of water. Add the sago and bring back to the boil. Continue to boil for about 12-15 minutes, stirring frequently and ensuring that it does not catch on the base. Watch the granules and just as they start to appear transparent, drain immediately. If they're left too long, they'll dissolve into a sticky, gluey mess. Rinse under cold running water to stop any further cooking, and to remove any excess starch. Once the sago is cold, drain well then combine with coconut cream and salt.

SPOON THE SAGO on top of the set mousse. Cut remaining passionfruit in half and scoop out one half on top of each pudding. Serve immediately.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.