PASSION FRUIT PULP RECIPE RECIPES

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

Steps:

• Ghas: Bring all ingredients to a boil, except for granadilla pulp. Once boiled, let cool slightly then add granadilla pulp and pour into pyrex dish, individual dessert bowls or one large ttifel dish. Let it cool completely and place in fridge to set. Mousse Layer: Add all ingredients into a blender and blend till smooth. Pour over set jelly/Ghas layer and refrigerate. Once Mousse is set. Layer mini Swiss roll slices and top with whipped cream. Decorate with some granadilla pulp or as desired. Enjoy!