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Passionfruit terrine

Photo by Babiche Martens

5.0 / 5 FROM 1

200 g	Cream, lightly whipped
200 g	Natural yoghurt, choose a thick variety
200 g	Meringues, broken into pieces
½ cup	Passionfruit pulp, approximately 7-8 passionfruit
2	Passionfruit, for drizzling

Line a 22cm loaf tin with baking paper or tin foil.
In a large bowl place the cream, yoghurt and meringues. Gently stir until combined, but don’t overwork.
Fold through the passionfruit pulp. Spoon into the loaf tin, cover and freeze for 8 hours or overnight.
To serve, tip out on to a plate and cut into thick slices.
Drizzle with extra passionfruit.