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1
Put the cookies in the blender and crush them.
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2
You don't want them as a fine powder because they will stick to the container later on.
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3
Melt the butter gently in a microwave.
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4
30 seconds should do the trick for most of it and the rest will melt with the gentle heat from the container.
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5
Mix with the cookies very well.
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6
Don't be tempted to add more butter - you don' t want a dough.
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7
You just want the cookies to stick together.
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8
Cover a pyrex container approximately 11x7 inches and 1 - 1.5 inches deep with the base you just made.
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9
For the filling: Dissolve the powder gelatin as directed in the package,.
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10
Boil the passionfruit in plenty of water and then cut them in halves.
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11
Use a colander to catch the seeds and keep the juices from inside the passionfruit in a cup.
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12
You should have at least 3/4 cup of it.
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13
Keep the seeds.
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14
In the blender mix the juice of the passionfruits - but make sure you leave at least 2 tablespoons of juice for decoration, the evaporated milk, the sugar, the gelatin and the cream cheese.
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15
Once the blend is smooth and homogenous, pour over the pyrex container and put in the fridge.
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16
For an extra kick you can squeeze a lime's juice into the blend.
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17
It will give it a bit more of tartness over the passion fruit flavour.
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18
Once gelatinised (wait a minimum of two hours), pour over gently the remaining passionfruit juice, which should look a bright yellow/golden.
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19
Pour it in zigzag or swrils or just however you think it'll look nice.
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20
Add some of the seeds on top if you'd like, and then grate a bit of chocolate to finish.
