Sunday, 12 August 2012

Passion fruit Mousse


1. Dissolve 1 pkt granadilla jelly in 1cup boiling water.
Set aside to cool down.
2. Whip 1 can ideal milk till nice and bubbly.
Add 1 and 2 together and beat well.
3. Add 500ml passion fruit/granadilla yogurt to above mixture and beat well again.
4. Beat 250ml fresh cream well and add to granadilla mixture.
Beat again well till all combined.
5. Lastly add half of a quarter cup castor sugar to mixture and beat again.
Pour into dish and refridgerate.
Decorate with granadilla pulp and fresh cream once set.

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