1/1 Photo of Passionfruit Shape
Jo C's Note:
This is a weird-sounding recipe, but it tastes great and is very easy to make. I found it on the web but it is originally from an undated Australian book called 'Commonsense Cookery Book' which was written by the NSW Public School Cookery Teachers Association. I would recommend adding another couple of passionfruit (unless you have very large ones) and topping them with the pulp of an extra half or whole passionfruit. Keep in mind that the tablespoons called for in the recipe are the standard Australian tablespoon of 20ml, i.e. 1 tsp bigger than the rest of the world's standard tablespoon.
My Private Note
Units: US | Metric
- 1Blend cornflour with a little of the milk to make a paste.
- 2Place remainder of milk and sugar in a saucepan and bring to the boil.
- 3Stir in the cornflour paste and cook for 3 minutes while stirring.
- 4Add the butter and egg yolk, and stir and cook the mixture gently for 1 minute.
- 5Fold in the stiffly beaten egg white and then the passionfruit pulp.
- 6Pour into a wet mould, cool, cover and chill until set.
- 7Unmould to serve and serve with custard, cream, ice cream and/or extra passionfruit pulp.
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Nutritional Facts for Passionfruit Shape
Serving Size: 1 (220 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 288.1
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 5.7 g
- Cholesterol 75.4 mg
- Sodium 123.5 mg
- Total Carbohydrate 43.4 g
- Dietary Fiber 2.5 g
- Sugars 27.0 g
- Protein 7.6 g