Passionfruit Summer Dessert - cooking recipe

Ingredients

3 ounces jelly powder, yellow (1 packet, 90 g)
14 ounces sweetened condensed milk (1 can, 397 g)
12 passion fruit, ripe, pulp extracted

Preparation

Make up the jelly using 1 cup boiling water, stir to dissolve the powder, and then add about 3/4 cup cold water, i.e. less water than stated on packet.
Leave jelly in a cold place until it starts to set and has the consistency of raw egg-white.
Using a whisk or electric beater, whisk jelly until frothy.
Add sweetened condensed milk and whisk in well.
Add pulp from the passionfruit, stir in well, and let dessert set.
Serve as is, or with whipped cream, ice cream or custard.