A sweet and rich flavoured recipe that is perfect for summer when you have overflowing passionfruit vines. Of course, you can make it anytime using tinned passionfruit pulp.
T
trentos
2 people made this
Ingredients
Serves: 15
500 ml whipping cream
21/2 tablespoons vanilla essence
400g of passionfruit pulp, tinned or fresh
1 tin (395g) condensed milk
15 egg whites
a drop or 2 of yellow food colouring
3 tablespoons (20g) gelatine powder
200ml (about 3/4cup) boiling water
Directions Preparation:15min › Extra time:2hours chilling › Ready in:2hours15min
Whip the cream with the vanilla essence to stiff peaks.