Passion fruit and Ghas with Granadilla mousse (10.10.13)

COURTESY KHATIJA EBRAHIM

1 cup water
1 ½ tsp ghas powder
3 tblsp sugar
2 ½ cups sprite
½ cup passion fruit cordial
6 tblsp granadilla pulp

Boil water, ghas and sugar together. Once boiled add to sprite and granadilla (do not boil once sprite is added) pour in bowls and set in fridge.

Mousse:
Refrigerate 1 tin condensed milk and 1 big tin nestle cream overnight. The next day whip both together then add 8 tblsp granadilla pulp, at this stage mousse will thicken. Once ghas is set, top with mousse, decorate as desired and serve

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