Passion fruit cream pots
Prep
15 mins
Cook
5 mins
Servings
6
Difficulty
Easy
These passion fruit cream pots are an absolute dream to make and they're one of my go to desserts when I want something impressive without the fuss. The whole thing comes together in just twenty minutes, which means you can have elegant little pots chilling in the fridge before dinner is even served. I love how the tartness of passion fruit cuts through the rich cream, and here's a bonus: passion fruit is packed with vitamin C which is wonderful for your immune system. The gelatine gives you that silky, luxurious texture that feels so indulgent, yet it's surprisingly simple to pull off. Trust me, your guests will be asking for the recipe.
Ella x
Ingredients
- 3sheets gelatine
- 250 mlswhole milk
- 500 mlsdouble cream
- 175 gramscaster sugar
- 1 tspvanilla bean paste(vanilla bean paste or extract)
- 1½lemon(lemons, zest)
- 8passion fruit
Detail level
Instructions
- 1
Put the gelatine sheets in a small bowl and cover with cold water. Set aside for about 5 minutes to soften. Meanwhile, put the milk, cream, sugar, vanilla and lemon zest in a large pan and set over a high heat. Just before it reaches boiling point, immediately take off the heat. Drain the gelatine sheets and gently squeeze out any excess water. Add to the hot cream mixture, stirring until dissolved. Set aside to cool.
- 2
Meanwhile, halve 6 passion fruit and use a teaspoon to scoop the pulp, seeds and juice into a sieve set over a jug. Use the back of a spoon to press as much juice out of the pulp as possible. Discard the seeds. Strain the cream mixture into the same jug and combine with the juice. Divide between 6 serving glasses, set aside until completely cool, then cover and chill for at least 3 hours or overnight, until set.
- 3
When ready to serve, halve the remaining 2 passion fruit, scoop out the seeds and spoon a little on top of each set cream.
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