Passion Fruit Cream Cups
Sometimes all you need is a little sweet treat!30 minutes prep
3 hours cook
Serves 4-6
Ingredients
- 1 Gelatine Sheet
- 85 mlWhole Milk
- 170 mlDouble Cream
- 60 gCaster Sugar
- 1/2 tspVanilla Extract
- 1/2 lemonLemon Zest
- 6 Passion Fruit
A tangy, versatile dessert combining passion fruit juice with simmered cream, sugar for a custard-like texture served in portions just enough for an after dinner treat.
Method
Soften the gelatine sheet by placing it in a small bowl and covering them with cold water for about five minutes. Meanwhile, combine then heat the milk, cream, sugar, vanilla and lemon zest in the microwave till just before it begins to boil. Drain the gelatine and gently squeeze out any excess water. Stir the gelatine into the hot cream mixture until dissolved. Set aside to cool to room temp.
Meanwhile, slice the top of six passion fruits and then scoop 3 to 4 fruits worth of pulp seeds and juice into a sieve over a bowl. Save the rest for later. Use the back of a spoon to extract as much juice as possible from the pulp, discarding the seeds. Combine the cream with the juice. Divide the mixture into the six empty passion fruit shells and set aside until completely cool. Cover and chill for at least three hours or overnight until set.
Serve with a spoonful of passionfruit on top and enjoy.
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