Ingredients
• 115g McDougalls No Added Sugar Orange Jelly
• 700ml boiling water
• 120ml vanilla vodka
• 60ml passionfruit syrup
• 30ml lime juice
• 625g Bird’s Ready to Use Custard
• 375g passion fruit purée
• 600g Bird’s Cheesecake Mix
• 1 vanilla pod, seeds scraped out
• 1l whole milk
• 200ml double cream
For Garnish:
• 5 fresh passion fruits, cut in half
• 100g meringue, crushed
• 10 mint sprigs
Method
- In a pan, measure the McDougalls No Added Sugar Orange Jelly and mix with the boiling water until the jelly crystals have dissolved.
- Combine the vanilla vodka, passionfruit syrup and lime juice in a jug with ice. Stir well for about 20-30 secs, then strain.
- Pour the cocktail mix into the jelly mix, stir well before dividing the mix between 10 martini glasses, and place the glasses in the fridge to set.
- Prepare the passion fruit custard by mixing the cold Bird’s Ready to Use Custard with the passion fruit purée and set aside.
- To prepare the vanilla cream cheese, add the Bird’s Cheesecake Mix and milk to a mixing bowl along with the vanilla seeds.
- Using a mixer (with whisk attachment) or a handheld electric whisk, beat the cheesecake mix until smooth.
- Pour in the double cream and continue to whisk until soft peaks and then transfer the mix to a piping bag and refrigerate until required.
- Once the jelly has set, layer with equal amounts of passion fruit custard and top with equal amounts of vanilla cream cheese.
- Garnish with crushed meringue, half a fresh passion fruit and sprigs of mint.
