Granadilla Icing
1 ½ cups sifted icing sugar, a little strained granadilla juice (or the fruit (pips and gell) from the granadilla used as it comes out of the shell)
Blend the icing sugar with the granadilla juice into a smooth spreading consistency. Spread over the top and sides of the cake, using it as a centre filling as well.
Granadilla Curd
3 eggs, 2 oz butter, ½ cup sugar, ½ cup strained granadilla juice. In a double boiler, stir butter, sugar & juice till sugar is melted. Beat eggs and add. Stir constantly till it reaches boiling point and is thick. Bottle and use like Lemon Curd.
Granadilla Dessert
2 Tablespoons butter, ¾ cup sugar, ½ cup flour, 1 teaspoon baking powder, 2 eggs separated, 1 ¼ cup milk, 2 Tablespoons granadilla juice.
Cream butter and sugar; add yolks, flour, milk and granadilla juice. Fold in stiffly beaten egg whites; pour into a greased 9" pie pan. Stand in a pan of hot water and bake at 425 F for 10 minutes. Reduce heat to 350F and bake till set. Serve cold with custard sauce.
Granadilla Mould
1/2 cup granadilla juice, 1 cup hot water, ½ cup sugar, 1 Tablespoon unflavoured gelatin.
Soak gelatin in ½ cup cold water. Mix with hot water and sugar. Stir over low heat till smooth. Cool. Add fruit juice and pour into mould. Chill.
Granadilla Jelly
3 cups granadilla juice, 7 ½ cups sugar, 1 cup water, 1 bottle liquid Pectin
Bring to boil sugar, juice and water. Stir constantly. Add pectin. Bring to rolling boil for 1 minute, stirring constantly. Pot up.
This message was edited Sep 24, 2007 3:54 PM
