Passion fruit pots with coconut stars

Recipe uploaded by

Sarah Cook

3 ratings

Recipe by Sarah Cook

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1. Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
2. Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice - the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film - be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.
3. Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.
4. To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.

Transporting the pudding

Carefully pack the biscuits, layered with greaseproof paper, in an airtight tin. Carry with the tray of pots and whole passion fruit. Serve as in step 4.

PER SERVING

782 kcalories, protein 5g, carbohydrate 57g, fat 61 g, saturated fat 36g, fibre 0g, salt 0.22 g

Latest comments and suggestions

• Pj

  04 January 2009

  Pj rated and commented on this recipe

  

  Easy & quick! I used little espresso cups and shot glasses to serve it in which were a perfect size as its quite a rich mixture but because of the fruitiness, still feels quite light (I didn't bother with the coconut stars). This is a dessert you can manage even after a big meal!

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• Lizzie T

  14 March 2009

  Lizzie T rated and commented on this recipe

  

  Easy to make, unfortunately I didn't make enough so had to top with fresh whipped cream, delicious all the same

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• Rosemarie

  30 April 2009

  Rosemarie rated and commented on this recipe

  

  Fantastic - easy to make and everyone loves them, very moreish! I now make them a lot when entertaining family and friends.

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Ingredients

• 350g caster sugar , plus a tbsp extra for decorating the stars
• 568ml pot double cream
• 284ml pot double cream
• 8 ripe passion fruit (look for wrinkly ones)
• 2 tbsp lime juice

FOR THE SHORTBREAD

• 100g butter , softened
• 140g plain flour , plus extra for dusting
• 85g ground rice
• 85g desiccated coconut
• 2 egg yolks
• ¼ tsp vanilla extract

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Biscuits only can be frozen

Ingredients

• 350g caster sugar , plus a tbsp extra for decorating the stars
• 568ml pot double cream
• 284ml pot double cream
• 8 ripe passion fruit (look for wrinkly ones)
• 2 tbsp lime juice

FOR THE SHORTBREAD

• 100g butter , softened
• 140g plain flour , plus extra for dusting
• 85g ground rice
• 85g desiccated coconut
• 2 egg yolks
• ¼ tsp vanilla extract

PER SERVING

782 kcalories, protein 5g, carbohydrate 57g, fat 61 g, saturated fat 36g, fibre 0g, salt 0.22 g

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