Meet my Mum, Maureen – 86 years young and still a fantastic cook and dessert creator. Mum seldom uses a recipe and everything always turns out delicious!
We’re on our last week of vacation abroad, so I’ll soon be back to posting the odd recipe when we’re home. Today, Mum taught me how to work with gelatine and she showed me how to make a light fruit dessert.
I’ve never had success with gelatine, and hopefully when I’m home I’ll have better luck in the future. For the sake of keto, I suggest using cream instead of evaporated milk. What astonished me was Mum added no sugar and it is still delicious!
Here is the recipe and the method in photos. Serve topped with whipped cream and if you want it sweeter, I suggest a keto simple syrup or vanilla keto ice cream.
- 2 tbls gelatine
- Enough cold water to cover gelatine
- 1/4 cup hot water (not boiling though!)
- 1/2 cup grenadilla pulp with seeds/passionfruit
- 2 cups cream (Mum uses chilled evaporated milk)
Soak the gelatine in tap water for 15 minutes, allowing to bloom as you would with yeast.
Add hot water and dissolve the bloomed gelatine, stirring well.
Beat the well chilled cream until whipped.
Stir in the passionfruit pulp into the gelatine mix.
Add pulp and gelatine to the whipped cream.
Pour into greased moulds and refrigerate 4-6 hours.
Thanks Mum! ❤