Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Passion fruit cream

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

  • Prep: 35 mins
    Plus chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 501
  • Carbohydrates 20
  • Saturated Fat 24
  • Sugar 20
  • Protein 4
  • Fat 44
  • Fibre 1
  • Salt 0.07

Nutrition per serving

  • Calories 501
  • Carbohydrates 20
  • Saturated Fat 24
  • Sugar 20
  • Protein 4
  • Fat 44
  • Fibre 1
  • Salt 0.07

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

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.

Suggested recipes from this collection...