Passion Fruit & Mango Mousse Trifle

INGREDIENTS

Ghas/Jelly Layer:500 ml water¾ cup sugar1 teaspoon China grass powder2 teaspoon egg Yellow coloringHalf cup fresh granadilla pulp
Mousse Layer:1 tin Nestlé cream1 tin condensed milk1 box strawberry jelly dissolved in 1 cup boiling water2 tablespoons lemon juice1 mango chipped up¼ to ½ cup granadilla pulp
Ready made mini Swiss rolls (available at Spar or woolies)
Whipped cream:250 ml fresh cream¼ cup icing sugar
Granadilla pulp for decorating

METHOD

Ghas:Bring all ingredients to a boil, except for granadilla pulp. Once boiled, let cool slightly then add granadilla pulp and pour into pyrex dish, individual dessert bowls or one large ttifel dish. Let it cool completely and place in fridge to set.
Mousse Layer:Add all ingredients into a blender and blend till smooth. Pour over set jelly/Ghas layer and refrigerate.
Once Mousse is set. Layer mini Swiss roll slices and top with whipped cream. Decorate with some granadilla pulp or as desired.
Enjoy!

POSTED ON

16 Feb 2022

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