Crumble 150g ginger shortbread biscuits and mix with 40g melted butter and 1 tb caster sugar in a bowl. Spoon into 6 tumblers or bowls and chill in the fridge to firm up. In a bowl, mix 300g cream cheese with 200ml double cream, whipped, 3 tb icing sugar and the pulp from 6 passionfruit, reserving a little to decorate.
Spoon on top of the biscuit base and decorate with the reserved passionfruit pulp. Chill until ready to serve.
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