Passion Fruit Cream

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

• Cooking Time Prep 35 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  501

• Protein

  4g

• Carbs

  20g

• Fat

  44g

• Saturates

  24g

• Fibre

  1g

• Sugar

  20g

• Salt

  0.07g

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

Directions

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.

Categories: Cooking For..., Quick & Easy