1. Put the cookies in the blender and crush them. You don't want them as a fine powder because they will stick to the container later on. 2. Melt the butter gently in a microwave. 30 seconds should do the trick for most of it and the rest will melt with the gentle heat from the container. Mix with the cookies very well. Don't be tempted to add more butter - you don' t want a dough. You just want the cookies to stick together. 3. Cover a pyrex container approximately 11x7 inches and 1 - 1.5 inches deep with the base you just made. 4. For the filling: Dissolve the powder gelatin as directed in the package,. 5. Boil the passionfruit in plenty of water and then cut them in halves. Use a colander to catch the seeds and keep the juices from inside the passionfruit in a cup. You should have at least 3/4 cup of it. Keep the seeds. 6. In the blender mix the juice of the passionfruits - but make sure you leave at least 2 tablespoons of juice for decoration, the evaporated milk, the sugar, the gelatin and the cream cheese. Once the blend is smooth and homogenous, pour over the pyrex container and put in the fridge. For an extra kick you can squeeze a lime's juice into the blend. It will give it a bit more of tartness over the passion fruit flavour. 7. Once gelatinised (wait a minimum of two hours), pour over gently the remaining passionfruit juice, which should look a bright yellow/golden. Pour it in zigzag or swrils or just however you think it'll look nice. Add some of the seeds on top if you'd like, and then grate a bit of chocolate to finish. ---------------------------------------------------------------------------
Nutrition
Ingredients
