Well, I figured Africa was always going to be the trickiest continent. And there was a dearth of responses for this one, until a new foodie friend messaged me to say that she had some South African treats on her site. Her name is Gem and you can visit her wonderful site here Cupcake Crazy Gem.
Initially she suggested a South African Peppermint CrispFridge Tart which looked amazing, but sadly living in the north east of Scotland some of the ingredients were not easy to come by. But on Gem’s recipe page right above the Peppermint Crisp was the word Granadilla. This intrigued me and I looked closer. It turns out a granadilla is a South African variety of passion fruit and the Granadilla Fridge Tart incorporates jelly, evaporated milk, crushed biscuits and of course the ubiquitous granadilla – only Gem made hers with passion fruit. And I thought why not? I changed mines a little bit from Gem’s, but not too radically. First, I decided to make individual portions, in little glasses. Any flavour of jelly is fine apparently, and Disneyboi loves lime, so I plumped for that and some real lime to decorate. I also went for light evaporated milk, and light digestives – well, I have to think about the waistline with all this baking!
The recipe is super easy and as the name suggests, no baking, just a refrigerator required!
Yield: 4 individual portions
1 block of lime jelly, made and left to cool
1 400g tin of light evaporated milk, chilled
2 tablespoons granulated sweetener
Half a large pack of light digestives, crushed
Pulp from 6 passion fruits
Chopped lime to decorate
With a mixer, whip the evaporated milk for a few minutes, until it seems thicker and aerated, sprinkling on the sweetener whilst doing so. Next, pour on the cooled lime jelly, and combine.
In your glass, sprinkle a layer of crushed digestives, add some of the milk, jelly mixture and top with some of the passion fruit pulp. Repeat until the glass is full. My glasses managed three layers in total. Pop into the fridge and let set for several hours. When ready to serve, sprinkle with some reserved crushed digestives, a wee dollop of passion fruit pulp and a couple of wedges of lime.
The dessert is like a blancmange frothy type sweet, with crunch from the biscuits and pop from the passion fruit pulp. It really is very easy to make and exceptionally delicious. I just hope my small variations have done justice to Gem’s version! Thanks again Gem….now tuck in!