Tuesday, October 28, 2008

Passionfruit Mousse

1 pkt pineapple jelly
1 tin passionfruit pulp
300ml cream

Method: Dissolve jelly with 1 cup of boiling water, add 3/4 tin of pulp. Chill until almost set. Whip cream and add to jelly. Set in glass bowl. Decorate with whipped cream and reserved pulp.

Source: contributed by D.Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

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