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Passion fruit cream

Passion fruit cream

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 2

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

Nutrition:
HighlightNutrientUnit
kcal501
fat44g
saturates24g
carbs20g
sugars20g
fibre1g
protein4g
low insalt0.07g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.5 ratings
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