A voluptuous yet light-textured cream pie scented with fresh granadillas. This is fairly easy to make, but do measure all the ingredients – especially the gelatine – precisely to ensure a perfect, whippy texture.
Makes one 24 cm pie; serves 6 to 8
You’ll need:
For the biscuit crust:
- One packet (200 g) Tennis biscuits
- 100 g unsalted butter, softened
For the filling:
- 200 g white chocolate
- 20 ml tepid water
- 10 ml gelatine powder
- 250 g tub crème fraîche
- 125 ml fresh granadilla pulp
- 125 ml condensed milk
- Finely grated zest of half a lemon
- 4 tsp fresh lemon juice
- 250 ml whipping cream
To top:
- Fresh granadilla pulp
Break the biscuits and whizz to fine crumbs. Wet the base of a 24 cm springform cake tin and cover with a sheet of clingfi lm. Tuck the clingfi lm under the base and place it in its ring. Mix the crumbs with the butter and press the biscuit mixture evenly onto the base of the tin. Refrigerate while you make the filling.
Break up the white chocolate, place the pieces in a bowl over a pot of simmering water and melt.
Put the water in a bowl, sprinkle the gelatine evenly on top and set aside.
Put the crème fraîche, granadilla pulp, condensed milk, lemon zest and lemon juice into a bowl and whisk until smooth. Add the melted chocolate and whisk again until well combined.
Put the bowl containing the gelatine into the pot of simmering water. When the liquid is clear, remove the bowl from the water and set aside to cool for a minute. Whisk the melted gelatine into the other ingredients.
Whip the cream to a firm peak and stir a large spoon into the crème fraîche mixture to slacken it, then very gently fold in the rest of the cream.
Pour the filling onto the prepared crust, cover and refrigerate until set (two to three hours).
Warm the sides of the tin and release the pie. Slide a palette knife between the crust and the clingfi lm, turning the pie as you go, then slide the cake onto a platter. Pour a little fresh granadilla pulp on top. Slice the pie using a hot knife.
