Ingredients

• 85g packet passionfruit jelly crystals
• 1 c boiling water
• 375g evaporated milk, well chilled
• pulp from 2 passionfuit (1/4 c)

Directions

1. Dissolve the jelly crstals in the boiling water. Refridgerate until the consistency of egg white in a shallow tray.

2. Whip jelly and evaporated milk in an electric mixer on high for 5-8 minutes- mixture should double in size.

3. Fold in passionfuit pulp.

4. Spoon into a serving bowl, cover loosely with cling wrap and refridgerate for 1 hour (or until set.

5. Top with extra passionfuit.

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