Ingredients
- 85g packet passionfruit jelly crystals
- 1 c boiling water
- 375g evaporated milk, well chilled
- pulp from 2 passionfuit (1/4 c)
Directions
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Dissolve the jelly crstals in the boiling water. Refridgerate until the consistency of egg white in a shallow tray.
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Whip jelly and evaporated milk in an electric mixer on high for 5-8 minutes- mixture should double in size.
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Fold in passionfuit pulp.
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Spoon into a serving bowl, cover loosely with cling wrap and refridgerate for 1 hour (or until set.
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Top with extra passionfuit.