Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- thickened cream (to serve)
- 600milliliter double cream
- 10 passionfruit, halved (plus 2 extra passionfruit, halved, to serve)
- 2teaspoons powdered gelatine
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1 cup caster sugar
Method
Step 1 of 6
Scoop passionfruit pulp into a sieve over a bowl. Press down firmly with the back of a spoon to extract the juice (you will need 1/2 cup juice). Discard the seeds.
Step 2 of 6
Stir cream and sugar in a saucepan over medium heat for 3-4 minutes or until sugar has dissolved. Remove from heat and stir in lemon juice and 1/3 cup passionfruit juice.
Step 3 of 6
Divide the mixture evenly between six 160ml-capacity serving glasses. Chill for 30 minutes or until set.
Step 4 of 6
Meanwhile, combine gelatine with 2 tbs water in a microwave-safe bowl. Microwave on medium for 20 seconds or until dissolved. Add orange juice, remaining passionfruit juice and 4 tbs water. Stir gently to combine.
Step 5 of 6
When the cream mixture has set, gently spoon a layer of gelatine mixture over the top of each glass. Refrigerate for a further 20 minutes or until gelatine mixture is set.
Step 6 of 6
Spoon over whipped cream. Scoop pulp from extra passionfruit on top and serve.
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