Passion fruit pots with coconut stars
- Preparation and cooking time
- Plus chilling
- More effort
- Serves 10
- 350g caster sugar , plus a tbsp extra for decorating the stars
- 900ml 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.