(6-8 portions)

  • 15 ml gelatine
  • 30 ml water
  • 500 ml reduced-fat cream
  • 90 g (110 ml) sugar
  • 250 ml granadilla yoghurt
  • 5 ml vanilla essence
  • 115 g granadilla pulp


  • pulp of 10 granadillas
  • 45 ml sugar

Soak gelatine in water for 5 minutes. Place cream, sugar, yoghurt, vanilla and granadilla pulp in a medium-sized saucepan. Bring to the boil while stirring. Add soaked gleatine to hot cream mixture and stir until dissolved. Divide mixture between 12 moulds with a volume of 100 ml each. Refrigerate for 3 to 4 hours until set. Make the sauce: Bring granadilla pulp and sugar to the boil over medium heat and simmer for 2 minutes. Allow to cool slightly and process in food processor until smooth. Strain through a sieve to remove seeds. Return one tablespoon of seeds to sauce. To turn out: Place moulds in boiling water for 10 seconds. Turn out onto plates and serve with sauce.

HINT: You can use pretty glasses instead of moulds. Serve in the glasses.