Solero Dessert

INSTRUCTIONS

To make the passion fruit jelly, mix the cornstarch with 3-4 tablespoons of the passion fruit juice in a bowl. Pour the remaining juice into a saucepan and bring to the boil. Stir in the cornstarch and thicken everything over a low heat. Allow the jelly to cool.

step 2

Mix the yoghurt with the powdered sugar and vanilla sugar. Whip the cream with the cream stiffener. Fold the whipped cream into the yoghurt.

step 3

Drain the peaches and chop them into small pieces. Pour 3-4 tablespoons of the liquid into the bottom of the dessert glasses.

Spread the yoghurt cream on top and finish with the passion fruit jelly.

Scrape half a passion fruit onto the top of the passion fruit jelly in each glass.

Chill the glasses for at least an hour.