- 250 ml granadilla pulp (about 10 granadillas), reserve half shells for serving
- 150 g (190 ml) sugar
- 125 ml reduced-fat cream
- 4 eggs, separated
- 1 whole egg
- 1 x 200 g bag of shortbread
- 160 g (190 ml) caster sugar
Place granadilla pulp, sugar and cream in a food processor. Process for 2 minutes. Strain mixture through a sieve to remove seeds. Return one tablespoonful of seeds to the drained mixture. Add egg yolks and whole egg and mix well. Place mixture in a medium-sized pot over low heat. Whisk until mixture thickens, using a wire whisk. As soon as mixture thickens, pour out of pot. Place clingwrap directly on mixture and allow to cool. Break shortbread roughly into chunks and divide between half shells. Fill shells to the top with cooled mixture. Beat egg whites with electrical mixture until soft peaks form. Gradually add caster sugar and keep beating until glossy and smooth. Spoon meringue over the mixture in each of the shells. Brown using a blow torch, or place under the grill in the oven.
HINT: If you don’t want to serve this in granadilla shells, you can use small bowls of your choice. Just use more shortbread in each bowl.