- 3 tsp (7g sachet) gelatine powder
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300ml thickened cream
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2 eggs
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1/4 cup (60g) caster sugar
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8 passionfruit plus extra passionfruit pulp, to serve
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- Put 2 tbs warm water in a heatproof bowl and sprinkle over 3 tsp (7g sachet) gelatine powder. Bring a saucepan of water to the boil. Remove from heat. Sit the bowl of gelatine in the water, stir until dissolved. Remove bowl and set aside at room temperature.
- Use an electric beater to beat 300ml thickened cream until soft peaks form. Use clean beaters to beat 2 eggs and 1/4 cup (60g) caster sugar until pale and thick and a ribbon trail forms when the beaters are lifted.
- Fold egg mixture through cream. Fold in gelatine and pulp from 8 passionfruit. Spoon into 6 x 3/4 cup (185ml) serving glasses and chill for 4-5 hours. Serve with extra passionfruit pulp.