Passion fruit cream

Passion fruit cream

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Cooking time

Prep: 35 mins Plus chilling

Skill level

Easy

Servings

Serves 2

These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount

Nutrition and extra info

Nutrition info

Nutrition

kcalories
501
protein
4g
carbs
20g
fat
44g
saturates
24g
fibre
1g
sugar
20g
salt
0.07g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2009

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Comments

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Annie M's picture
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Simple and delicious!

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