Summer is coming! Here in Australia at least. Don’t get me wrong (cold frog that I am), I’m still in a beanie and too many layers, but the heater is not going on every morning and the layers are coming off during the day.
Summer in Australia (at least where I’m from) means beaches and swimming and hot, sticky days. Your body starts to crave sweetness and something light to lift those glucose levels and sustain you through the heat. Tropical fruits pop up on the menu again—yum!
So, if you are down under with me and starting to get those summer feels, or maybe in the Northern Hemisphere and not wanting to let the feeling of summer slip away just yet, why don’t you try out this Banana Passionfruit whip with me? It’s light, sweet and refreshing. Perfect to satisfy (or hurry along) those sweet summer cravings.
My 4 year old son, Jack, had fun making this Banana Passionfruit Whip recipe with his Oma. It was very simple to make, mostly whipping and chilling, and he was able to cut the banana and scoop out the passionfruit seeds by himself. The only hard work required for this recipe is to remember is to pop the evaporated milk in the fridge the night before and to chill the bowl for whipping. It was a miracle that I remembered to do these two things ahead of time! So there is a little planning involved, but if you can do this the rest is smooth sailing.
This recipe makes quite generous servings (6-8), so we had enough to share with interested neighbours on our street. They loved it, and our Banana Passionfruit Whips did not last for long. I hope you enjoy them as much as we did. Bon appetite!
- Ingredients
- 1 packet pineapple jelly crystals
- 1 cup boiling water
- 1 cup evaporated milk, chilled overnight
- Pulp of 3 passionfruit
- 3 sliced bananas
- Dissolve the jelly crystals in the boiling water.
- Allow to cool but not to set.
- Whip the chilled evaporated milk in a chilled bowl until thick, then beat in the jelly mixture.
- Fold in the passionfruit pulp and banana slices.
- Spoon into serving dishes or pour into one large mould.
- Set in refrigerator.
- Serve with whipped cream or ice cream.
