Passion fruit dessert pots
Makes: 2
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Jonathan Gregson
Passion fruit dessert pots
These creamy passion fruit pots might be easy to make but they still wow on special occasions
Makes: 2
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
607Kcal
Fat
54gr
Saturates
33gr
Carbs
28gr
Sugars
28gr
Fibre
1gr
Protein
2gr
Salt
0.01gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 200ml double cream
- 50g caster sugar
- 3 ripe passion fruits
- zest of 1 lemon, plus 2tbsp juice
- amaretti biscuits, to serve - use gluten-free biscuits, if required
Step by step
- Place the cream and sugar in a small pan and gently heat, stirring occasionally, to melt the sugar. Bring up to a simmer and bubble for 2 minutes; remove from the heat.
- Whizz the pulp from 2½ passion fruits in a small food processor (wrap the remaining half to use as garnish). Press through a sieve and stir the puree into the cream along with the lemon zest and juice. Divide between 2 martini glasses or ramekins, cool to room temperature, then cover and chill for at least 3 hours, or overnight.
-
Spoon on the remaining passion fruit pulp and serve with amaretti biscuits.
