Grenadilla and Orange Dessert

Ingredients

• 1.397 gram condensed milk, tinned; for layer 1
• 2.125 millilitre lemon juice, for layer 1
• 3.113 gram grenadilla pulp, tinned (passionfruit); for layer 1
• 4.250 gram cream cheese, for layer 1
• 5.12.5 millilitre gelatine powder, for layer 1
• 6.125 millilitre cream, whipped; for layer 1
• 7.250 millilitre orange juice, fresh or from carton; for layer 2
• 8.80 gram orange jelly powder, 1 packet; for layer 2
• 9.375 millilitre evaporated milk, chilled; for layer 2
• 10.820 gram orange or mandarin segments, tinned, drained; for layer 2
• 11.orange food colouring, a little; for layer 2

Method

1. 1.LAYER 1: Beat the condensed milk with the lemon juice and the grenadilla pulp until thick. Add cream cheese and rebeat.
2. 2.Place cold water in a mug, sprinkle with gelatine. Place mug in a bowl of boiling water. Leave till gelatine dissolves.
3. 3.Cool slightly and beat into the condensed milk mixture. Fold in the whipped cream.
4. 4.Rinse out a 28 cm (11") springform pan with cold water to which you have added a little oil, or spray the pan with non-stick cooking spray.
5. 5.Pour the mixture into the pan and refrigerate until set.
6. 6.LAYER 2: Heat the orange juice and add to the jelly powder. Mix and leave to cool.
7. 7.Beat the chilled evaporated milk till stiff and gradually beat in the cooled jelly mixture. Beat well.
8. 8.Add a little orange colouring for a richer colour. Fold in the orange segments.
9. 9.Pour onto the first layer. Refrigerate until set.
10. 10.Unmould just before serving. Decorate with overlapping orange slices on outer edge of platter — nasturtium flowers and leaves look very nice.

Notes

• Title is partially cut off at the top of the scan page. 'Grenadilla and Orange Dessert' is inferred from the two layers of the recipe.
• Grenadilla = passionfruit (South African term).
• Liquifruit = South African brand of 100% fruit juice in cartons.
• Card note: 'I find layer 2 sufficient for almost a double quantity pudding. I like to double layer 1 and only use as much of layer 2 as the dish will take.'
• If you do not have the right mould, you can make this pudding in a 2½ litre glass bowl.
• South African decimal comma used on card: '12,5 ml' = 12.5 ml gelatine.