Ingredients:
375 g evaporated milk
85 g passionfruit jelly crystals
3 passionfruit
Preparing:
Stir the jelly crystasls into 1 cup boiling water until dissolved.
Pour into a shallow metal tray and refrigerate until the consistency of unbeaten egg white.
Tranfer the jelly to a bowl and add the evaporated milk.
Beat for 8 minutes until doubled in volume.
Fold in the pulp from 2 passionfruit by using a spoon.
Spoon into individual glasses, cover with plastic wrap and chill for 1 hour.
Top with pulp from remaining passionfruit.
Related desserts recipes: