Hi Henrietta. Very tasty and quite easy too. I saw your previous message as well. This recipe and the one you just watched make use of 2 tins of condensed milk, so that;s good.
Hi Alan. I bought mine, Funkin is the brand, from Ocado. It has a little sugar in it, as it is for cocktails. But there are lots of places to buy it. In Latin American shops you can often find it frozen.
Hi Geoff, I’ve made something similar to your recipe with apricot nectar. Very smooth and silky. I’ll have to see if I can find the passion fruit. It’s hard to get some things where I live. I’ve never tasted passion fruit but it sure does sound good! 😋😊
Hi Judith. Passion fruit is delicious. Buying thr individual fruits is quite expensive so if you can find puree in some form it is more cost effective. Latin American stores, if you have one near you, often have frozen passion fruit puree.
@@geoffsbakingblog Thank you very much... One more question plz. Is condensed milk with sugar ? Thanks again... i will try your lovely recipe with peaches...
Kindly advise how much of powder Gelatin i would need to replace the leaf gelatin? I am currently working in a country that has all the ingredients except for Leaf Gellatin - much appreciated recipe
Hi Jacqui. About 9g of gelatine powder should be enough to give a soft set to the mixture, so that it will stay soft but hold the shape when fully chilled before cutting into squares.
😅I like the sound of these nice and easy... Hope you are well GEOFF just left a long message on your most resent video... So take care my lovely 💕😊
Hi Henrietta. Very tasty and quite easy too. I saw your previous message as well. This recipe and the one you just watched make use of 2 tins of condensed milk, so that;s good.
Where did you get your passion fruit puree from?
Lovely easy recipe , very well explained, thankyou!
Hi Alan. I bought mine, Funkin is the brand, from Ocado. It has a little sugar in it, as it is for cocktails. But there are lots of places to buy it. In Latin American shops you can often find it frozen.
Absolutely fabulous. No bake baking is perfect for the hot summer days. 😊
Hi, Thanks very much.
I just watched your video making friands form 7 years ago, lovely to see that you're still baking! Fantastic videos and recipes.
HI Gem Ah. Thanks. I love friands, maybe time to come up with a new verson.
As Uncle Percy says ....at our age ,this is the only passion we will get . We take it..The last of the summer recipes thank you uncle Geoffrey
More to come. I hope.
Another winner Geoff ❤ 👍
Hi Barbara. Thanks very much,,
That looks lovely!
Hi Lynda Jane. Thanks very much.
Good evening Geoff - these look so tasty! Love how good they look - thank you for sharing!
Hi Elliott. Thanks very much. You are most welcome.
I love passionfruit, so I know this will be amazing. Hope you're well, Geoff, :)
Hi Magdala. It is very tasty indeed. All is well thanks.
Hi Geoff,
I’ve made something similar to your recipe with apricot nectar. Very smooth and silky. I’ll have to see if I can find the passion fruit. It’s hard to get some things where I live. I’ve never tasted passion fruit but it sure does sound good! 😋😊
Hi Judith. Passion fruit is delicious. Buying thr individual fruits is quite expensive so if you can find puree in some form it is more cost effective. Latin American stores, if you have one near you, often have frozen passion fruit puree.
Can we use a different puree
I don't think we can find passion puree in Greece
Thank you lovely recipe..
Hi Marilyn. Oh yes you can use other puree or juice, to suit your taste, strawberry, raspberry, plum, peach etch will all work well.
@@geoffsbakingblog Thank you very much... One more question plz. Is condensed milk with sugar ? Thanks again... i will try your lovely recipe with peaches...
Kindly advise how much of powder Gelatin i would need to replace the leaf gelatin? I am currently working in a country that has all the ingredients except for Leaf Gellatin - much appreciated recipe
Hi Jacqui. About 9g of gelatine powder should be enough to give a soft set to the mixture, so that it will stay soft but hold the shape when fully chilled before cutting into squares.