Ingredients
10 digestive
50 g butter or margarine

Stuffing
2 eggs
1 dl sugar
1 jar kesella (250 g)
1 dl whipped cream
4 gelatin leafs
3 passion fruits

Garnish
2 passion fruits
Melissa officinalis (citronmeliss)

Mix the digestives and butter in a food processor. Push the crumble into a mould, diamter of 22cm or 10 inches, with a removable ledge. Split the eggs, whipp the yolks fluffy with the sugar. Add the kesella and cream and whisp it for an additional minute or two.

Put the gelatin leafs in cold water in aprox. 5 minutes. Squeeze out the excess water and melt them on the stove or in a little bowl in the microwave owen (full effect, max 800W), 20 seconds.

Half the passion fruits, stir it together with the egg batter. Add the melten gelantin in a fine squirt. Whipp the egg whites to a strong firm fluff and turn it into the mixture. Pour everything into the mold and let it rest in the refrigerator for at least 3 hours. Lossen the cheese cake from the edges put it on a tray, Half and pour passion fruits on the cake, with fruite flesh and Melissa Officinalis.

Enjoy from our Guset Writer Åsa from Kobolt.net