Passionfruit Cream

From ‘And the Love is Free’ Print Book page 96.
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If you don’t happen to have any passionfruit you could make a lemon cream by doubling the amount of lemon juice and skipping the passionfruit.

There’s something magic about this simple dessert in that the cream is set by the action of the acid from the lemon juice and the passionfruit. It will take the whole 6 hours to set. Don’t think you can get away with a shortcut here unless you feel like serving your guests a passionfruit ‘soup’. Although to be truthful, I have done just that on the odd occasion and nobody seemed to mind.

I’ve served it here with just an extra half of passionfruit but it is also lovely with some biscotti or shortbread fingers on the side for dunking.

Serves 2
takes: 6 hours
300mL (1 1/4 cups) thickened cream (heavy whipping cream)
50g (2oz) sugar
65mL (1/4 cup) lemon juice
3 passionfruit

1. Combine cream and sugar in a small saucepan and bring to the boil, stirring. Simmer gently for 3 minutes then remove from the heat.

2. Stir though lemon juice and the pulp of 2 passionfruit and allow to cool for 15 minutes.

3. Divide between 2 pretty teacups or glasses and refrigerate for at least 6 hours or overnight.

4. To serve, place cups or glasses on a saucer or small plate with half a passionfuit on the side of each.

Variations

dairy-free – serve passionfruit with coconut yoghurt or coconut cream.

short on time – serve passionfruit on marscapone or ice cream.

no passionfruit? – replace wiht extra lemon juice – about 1/3 cup.

different citrus – replace passionfruit with lime juice.

paleo (grain, legume & dairy-free) – serve fresh passionfruit with coconut yoghurt or sorbet.

Waste Avoidance Strategy

cream – pop it in the freezer.

lemon, passionfruit – will keep in a plastic bag in the fridge for months. Can be frozen.

sugar – pantry.

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