Passion fruit cream
- Thomasina Miers
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Serves 2
Easy
Prep: 35 mins
Plus chilling
A star rating of 5 out of 5.6 ratingsRate
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These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal501
-
fat44g
-
saturates24g
-
carbs20g
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sugars20g
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fibre1g
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protein4g
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salt0.07g
low
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Method
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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.
Recipe from Good Food magazine, December 2009
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A star rating of 5 out of 5.6 ratings
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