. Recipes .

Recipe: Passion fruit creams

Posted: 14 October 2012


I’ve been back from the most incredible holiday ever for 5 weeks now and have been very very idle.  When I first got back I fully intended to do a holiday blog with a recipe for a Polynesian speciality, Poisson Cru.  Sitting here now though on this grey miserable day, summery raw tuna doesn’t really seem too appealing – I’ll save it for next summer.
So I’m going back to basics with this blog. Today, two people have asked me to send them the same recipe, so what better way to share it! 
Last night I was treated to a delicious homemade Beef Madras at my friend’s house. Luckily I arrived after the chef had to take a hammer to the coconut for the sauce, so can only report it was worth the effort.  I took along dessert – recipe sourced from my new Nigel Slater cookbook – The Kitchen Diaries II.  I’d bought the ingredients last weekend, taking Nigel’s advice and giving the passion fruit time to ripen.  They were still a little smooth yesterday, but my patience had come to an end.
The good news is that they were a real hit – I polished the last one off today and they’re just as good the next day.  Ten minutes to prepare and you can make them in advance – great combination if you’re having people over.  The book suggests serving them in espresso cups – I used a set of Glenilen glass yoghurt pots which were great.

Passion fruit creams
Handy use of my collection of yoghurt pots

Number Served:



16 passion fruits
500ml double cream
150g caster sugar
35ml lemon juice


Cut the passion fruits in half, scape out the seeds and juice into a sieve sitting over a bowl.  Let the juice drip through, and give it a help hand by rubbing the seeds against the sieve with a spoon. Set aside.
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar.  Lower the heat and leave to bubble away for three minutes – giving it the odd stir.
Put the lemon juice into a measuring jug and make the quantity uo to 75ml with the passion fruit juice.  Keep the remaining juice cold.
Remove the cream mixture from the heat and stir in the lemon juice mix and leave to settle for a few minutes.  Stir in a few of the passion fruit seeds for texture if you fancy it – I did and used about a teaspoon full, Nigel suggests about 6 per cup.  Pour the mixture into your cups/jars and leave to cool, then regrigerate for at least a couple of hours.
When you’re ready to serve, spoon/pour the remaining passion fruit juice on to the top of each cup.
The mixture should make 6-8 espresso cups full.

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