| 3 teaspoons gelatine |
Sprinkle over water, dissolve in double boiler. |
Add, being careful to properly mix gelatine. |
Pour into 6 lightly oiled rings placed on serving plates, refrigerate several hours. Serve with coulis and fresh fruit. |
| 2 tablespoons water |
| 3/4 cup passionfruit pulp (about 6) |
Combine |
| 1/2 cup thickened cream |
| 1/4 cup castor sugar |
| 2 tablespoons lemon juice |
| mango coulis |
| 1 mango |
chop |
|
Combine in pan, boil, reduce heat, simmer uncovered 2 minutes, cool. Blend until smooth. |
| 1/4 cup sugar |
|
| 1/4 cup water |
|
| 1 tablespoon lemon juice |
|
Add |
|