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Lemon passionfruit creams


Serves: 8
timePrep time: 10 mins
timeTotal time:
Lemon passionfruit creams
Recipe photograph by Martin Poole

Lemon passionfruit creams


Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
659Kcal
Fat
55gr
Saturates
54gr
Carbs
41gr
Sugars
33gr
Fibre
0.8gr
Protein
2gr
Salt
0.1gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 9 passionfruit
  • juice of 2 lemons
  • 800ml double cream
  • 150g caster sugar
  • 200g good-quality lemon curd
  • 1 tbsp icing sugar
  • 8 physalis, to finish
  • 1 x tube edible silver or gold glitter (optional)

Step by step

Get ahead

Make up to two days ahead; keep chilled.

  1. Halve six of the passionfruit and scoop out the pulp into a sieve set over a bowl. Using the back of a spoon, sieve the pulp into the bowl – discard the seeds – and add the lemon juice.

  2. Gently heat the cream and sugar in a pan. Once the sugar has dissolved, bring to simmering point and boil for 3 minutes, then remove from the heat.

  3. Stir the lemon and passionfruit juice into the cream mixture and leave to cool for 15 minutes. Meanwhile, divide the lemon curd between eight small glasses and pour the cream mixture on top. When cold, cover and chill.

  4. Remove the pulp from the remaining passionfruit and mix in a small bowl with the icing sugar, then set aside.

  5. To serve, top each glass with a spoonful of sweetened passionfruit pulp and a physalis – brush the leaves with edible glitter. Serve with some shortbread or ricciarelli biscuits.

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