Rose's Gallery

RECIPES

Passionfruit Shape
Metric Measurements
270g cornflour
220g sugar
600ml milk
70g butter
1 egg, separated
4 passionfruit
 Imperial Measurements
2 1/2 tablespoons cornflour
2 tablespoons sugar
1 pt milk
1 dessertspoon butter
1 egg, separated
4 passionfruit
Method
Blend cornflour and a little milk. Boil remainder of the milk, and the sugar. Stir in cornflour mixture, and cook for 3 minutes, stirring. Add butter and beaten egg yolk, and cook gently for 1 minute. Fold in stiffly beaten egg white, then add passionfruit pulp. Set in mould.
CAN BE PREPARED SEVERAL DAYS AHEAD. GREAT FOR A LIGHT DESSERT AFTER A HEAVIER DINNER.