Ingredients
250 g cooking chocolate
400 ml heavy cream
400 ml passion fruit juice concentrate
1 Tin small condensed milk
12g colourless gelatine
Method
Melt the chocolate in a microwave at 30 second intervals till melted. Then pour or rub this into a silicon mould, tip and tap and keep in fridge to set. Put a second layer and keep in fridge.
Take a small saucepan, keep on stove and add a little bit of the passion fruit concentrate.
To this add the gelatine which was stirred in a little cold water and warm on fire with the passion fruit concentrate. Keep aside till needed.
Into a blender add the heavy cream, passion fruit concentrate, condensed milk and beat well. Then take a stainless steel bowl and pour the mix from the blender and add in the gelatine and mix together.
now pour on top of set chocolate and keep to set in fridge. When set unmould silicon and cut with warm knife
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