300ml cream
1 cup natural yoghurt
4tspns gelatine
1 tspn vanilla extract
Juice from 6 passionfruit

Very lightly grease 4 dariole moulds with a little vegetable oil on a paper towel.  Whisk the cream and yoghurt together in a large bowl until smooth.  Next dissolve the gelatine in a little hot water and then stir this into the cream and yoghurt along with the vanilla and passionfruit juice.  Pour into your moulds and refrigerate until set (4-5 hours)

To serve run the moulds under some warm water and turn out onto a plate.  Then, pour over passionfruit syrup

Passionfruit syrup
This is also great poured over vanilla ice cream or pancakes

½ cup sugar
½ cup water
Juice of 1 lemon
½ cup passionfruit pulp

In a small pot dissolve the sugar in the water.  Add in the lemon juice and passionfruit and simmer gently until it has reduced to half the volume.  Chill and store in an air-tight jar in the fridge.

Note:  This dessert is gluten free

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