Method
Cooks notes: Start this recipe the day before you want to serve it.
- Place a fine wire sieve over a bowl or pan, line it with a clean chux with the edges over hanging and pour in the yoghurt. Cover tightly with Multix Cling and refrigerate for about 8 hours or over night.
- Line the bottom of a 20 x 30cm 3cm deep solid base slice tin with Multix Bake.
- In a small frying pan on a low heat, stirring all the time, toast the coconut until it turns just turns a light golden. Transfer to a large bowl. Place the biscuits inside 2 large Multix Freezer bags (1 inside the other) use a rolling pin to gently crush the biscuits to a fine crumb. Transfer to the same bowl as the coconut, pour in the melted butter and mix thoroughly. Pour the toasted coconut crumb into the lined slice tin, using a flat fish slice or the back of the spoon press the buttery crumb evenly around the base and pack it down firmly. Cover with Multix cling and refrigerate for about 30 minutes. While the biscuit base chills, make the jelly double strength following the pack instructions, but using only half the recommended water. When the liquid jelly has fully cooled but not set, stir in the passionfruit pulp.
- Once the yoghurt has hung in the sieve for 24 hours most of the water will have drained out and the yoghurt will be very thick and creamy. Discard the water and tip the thick yoghurt, (its now called Labneh) into a medium bowl. Add the vanilla and sweeten to taste with caster sugar, mixing well. Remove the cling from the biscuit base, spoon in the thick vanilla yoghurt and spread it as evenly and flatly as possible. Very gently pour in the fully cooled but unset passionfruit jelly. Spread it evenly over the yoghurt filling and refrigerate uncovered until fully set.
- Use a very sharp knife and spatula to cut the slice into squares, serve chilled.
Tip: If you want to serve it the following day, wait till the slice is set solid and cover it with Multix Cling. Refrigerate until required.
