Combine 1 tb gelatine, 1/2 cup caster sugar and 2 tb flour in a pan and gradually stir in 3/4 cup water. Stir over heat until the mixture boils and thickens. Transfer to a medium bowl and stir in 1 cup fresh orange juice and 2/3 strained passionfruit pulp. Refridgerate until mixture starts to set around the edge of the bowl.
Beat mixture for 10mins or until thick and creamy. Pour into 6 serving glasses, cover and refridgerate until set.
Serve with cream and extra passionfruit pulp.
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