Passion fruit cream
These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 35 mins
plus chilling
- Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
- To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.
501 kcalories, protein 4g, carbohydrate 20g, fat 44 g, saturated fat 24g, fibre 1g, sugar 20g, salt 0.07 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/73614/
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Ingredients
- 1 egg yolk
- 2 tbsp caster sugar
- 1 tbsp Cointreau or triple sec, plus some to serve
- squeeze lemon juice
- 3 passion fruits
- 150ml double cream
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 35 mins
plus chillingIngredients
- 1 egg yolk
- 2 tbsp caster sugar
- 1 tbsp Cointreau or triple sec, plus some to serve
- squeeze lemon juice
- 3 passion fruits
- 150ml double cream
501 kcalories, protein 4g, carbohydrate 20g, fat 44 g, saturated fat 24g, fibre 1g, sugar 20g, salt 0.07 g
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09 March 2012
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