Jeanette van den Berg
ingredients
serves 4
1 egg, separated40 g (1 1/2 oz) caster sugar
300 ml (1/2 pint) passion fruit juice
1 tablespoon gelatine dissolved in 3 tablespoons hot water
225 ml (8 fl oz) fresh whipping cream
chocolate hearts for decoration
method
1. Place the egg yolk and sugar in a bowl. Whisk until thick and creamy.
2. Gradually whisk in the passion fruit juice and cooled gelatine mixture.
3. Whip the cream until softly stiff. Whisk the egg white until stiff. Fold three-quarters of the cream and all the egg white into the passion fruit mixture. Spoon into 4 heart shaped moulds or dishes and chill until set.
4. Turn out and decorate with remaining cream and chocolate hearts.
ingredients
serves 4
1 egg, separated40 g (1 1/2 oz) caster sugar
300 ml (1/2 pint) passion fruit juice
1 tablespoon gelatine dissolved in 3 tablespoons hot water
225 ml (8 fl oz) fresh whipping cream
chocolate hearts for decoration
method
1. Place the egg yolk and sugar in a bowl. Whisk until thick and creamy.
2. Gradually whisk in the passion fruit juice and cooled gelatine mixture.
3. Whip the cream until softly stiff. Whisk the egg white until stiff. Fold three-quarters of the cream and all the egg white into the passion fruit mixture. Spoon into 4 heart shaped moulds or dishes and chill until set.
4. Turn out and decorate with remaining cream and chocolate hearts.
