July 21, 2011 in Uncategorized
The Hub’s prized granadilla forest in our little garden yields about a dozen of these beauties every few weeks. I can’t help but giggle when he walks into the kitchen with a bucket full of granadillas, smiling proudly like a cheshire cat. I never really get to do anything with them because he gobbles them up so fast! I had to ”book” a batch so that I could make a fridge tart that I have been craving for a while now. Fridge tart stems back to my childhood, where my mom would make her famous pineapple one for every braai or special occasion – we’d eat from it for days – it was SERIOUSLY big. I loved the fluffiness of the mixture with all the crunchy bits of tinned pinepple and soft biscuit layers. So in search of nostalgia, I made a passionfruit version. Ideally enjoyed in the hot summer months, but this hits the spot for me even in the middle of winter! What a joy to eat, it takes me to my happy place…
Passionfruit Angel Pud - because it sounds more fancy! ha ha!
You will need:
1 packet lemon jelly or peach jelly
1 X 410 g chilled Evaporated milk
1/4 cup castor sugar
Pulp from 5 -6 granadillas or 1 tin granadilla pulp
2 packets biscuits of your choice(tennis, tea biscuits, marie etc), crushed
Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don’t put it in the fridge!).
Beat the ideal milk until “stiffish”, continue beating while adding the sugar. It should look thickened.
Stir in the cooled jelly and pulp, combine well.
In attractive glass bowls, layer with bisuit crumbs and jelly mixture and end off with biscuits.
Refridgerate for at least 1 hour to allow it to set.
This can be done in a large dish too.
Maybe this can come in handy over the weekend?
Have a good one all!