- 600ml thin cream
- 375ml (1 1/2 cups) milk
- 185ml (3/4 cup) passionfruit pulp, strained
- 115g (1/2 cup) caster sugar
- 2 tablespoons boiling water
- 3 teaspoons powdered gelatine
- 250ml (1 cup) cranberry juice (Ocean Spray brand)
- 60g (1/4 cup) caster sugar, extra
- 150g (1 punnet) blueberries
Select all ingredientsADD TO SHOPPING LIST PRINT RECIPE
Place the cream, milk, passionfruit pulp and caster sugar in a medium heavy-based saucepan over low heat. Cook, stirring often, for 15 minutes (ensuring you don’t let it boil). Remove from heat.
Place the boiling water in a heatproof jug. Sprinkle with the gelatine and whisk with a fork until gelatine dissolves. Add gelatine mixture to the cream mixture and stir to combine. Set aside for 15 minutes, stirring occasionally, to cool.
Pour the cream mixture evenly among six 375ml (1 1/2-cup) capacity serving glasses. Place on a tray and cover with plastic wrap. Put in the fridge for 6 hours or overnight to set.
Meanwhile, combine the cranberry juice and extra caster sugar in a medium saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until the liquid thickens slightly and has a syrup consistency. Remove from heat and set aside for 5 minutes to cool slightly before adding the blueberries. Cover with plastic wrap and place in the fridge for 2 hours to chill.
Step 5Spoon blueberry mixture evenly among the serving glasses and serve immediately.