The combination of moussey passionfruit flummery and chocolate biscuit base makes for a delicious, sweet treat.
Ingredients
- 85g passionfruit or orange jelly crystals
- 250g Choc Ripple biscuits
- 125g butter, melted
- 450ml thickened cream
- 1/3 cup passionfruit pulp
Method
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Step 1Place jelly crystals in a small bowl. Add 1 cup (250ml) boiling water and stir to dissolve. Refrigerate for 30 minutes until cold and just starting to set.
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Step 2Blitz biscuits in a food processor into a fine crumb. Add butter and pulse until well combined. Tip into an 18cm x 25cm slice tin that has been greased and lined with baking paper, leaving enough paper overhanging to lift the finished slice out of the tin. Press biscuits into a firm even layer in the tin with the back of a large spoon. Refrigerate for 30 minutes.
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Step 3In the bowl of a stand mixer or using hand-held beaters, whip cream until just starting to thicken. Add partially set jelly and continue beating for 4-5 minutes until thick. Add passionfruit pulp and mix well. Pour into tin on top of biscuit base and smooth the top. Refrigerate for at least two hours to set.
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Step 4Use overhanging baking paper to lift slice out of tin and place on a chopping board. Cut into squares to serve.
Recipe Notes
+2.5 hours refrigeration.
You can strain the passionfruit pulp if you don’t want the seeds.
If you can’t find passionfruit jelly crystals, you can use orange flavoured.
Recipe and photo by Greer Worsley.
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