Passion-Fruit Cream (Grenadilla Cream)

Passion-Fruit Cream (Grenadilla Cream)


1. In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.

2. Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.

3. In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.

4. Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.

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Nutrition

Ingredients