1 cup (ch) of boiling water
1 package of passionfruit gelatin
1 cup (ch) of concentrated passionfruit juice
1/2 cup (ch) of heavy cream
2 tablespoons (sop) of sugar
Passionfruit pulp
1 cup (ch) of boiling water
1 package of passionfruit gelatin
1 cup (ch) of concentrated passionfruit juice
1/2 cup (ch) of heavy cream
2 tablespoons (sop) of sugar
Passionfruit pulp
1 In a bowl, combine the boiling water and dissolve the gelatin
Mix in the cold passionfruit juice
Reserve one cup of gelatin and keep at room temperature
Distribute the remaining gelatin into four cups and refrigerate until firm
2 Whip the heavy cream and gradually add the reserved gelatin, without stopping to whisk
Distribute over the firm gelatin and refrigerate again until firm
3 In a saucepan, combine the sugar, passionfruit pulp, and mix well; cook over low heat until thickening begins
Let it cool and place on top of the gelatin.
