I figured I'd give this a try and...........Timber!!!!! :-)
I used passion fruit to infuse/steep the milk and things started to set up ok.......but not great. I suspect the acid that carries over from the PF disagrees with the stabilizers (any thoughts here?). BUT, after being in the fridge (all hungover ;-)..), it gelled quite nicely. So next time I may just try using more time and use the fridge for each cooling step.
I may also try a combination of high and Low acyl gellan for the chocolate and passion fruit layers (I may even leave the milk out-all I need is a passion fruit farm) and keep the same for the cream cheese layers. Although the cream cheese didn't set up as nicely as expected either.....but can't say it had allot of support. Oh, if you think we're throwing this out.....not a chance, it's delicious.
The deconstructed flourless cake. :-)
