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White chocolate creams with apricots, passion fruit and lime


Serves: 6
timePrep time: 20 mins
timeTotal time:
White chocolate creams with apricots, passion fruit and lime
Recipe photograh by Laura Edwards

White chocolate creams with apricots, passion fruit and lime


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
26Kcal
Fat
42gr
Saturates
23gr
Carbs
30gr
Sugars
30gr
Fibre
2gr
Protein
6gr
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

  • 2 x 100g bars good quality white chocolate, chopped
  • 1 x 300ml pot double cream
  • 8 ripe apricots
  • 2 passion fruit
  • 50g toasted flaked almonds
For the lime syrup
  • zest and juice of 3 limes
  • 2 tbsp icing sugar

Step by step

Get ahead
Make up to the end of step 3 a day ahead, cover and chill. Make the lime syrup a few hours ahead, store at room temperature. You can finish step 5 up to 1 hour before serving.
  1. Tip the chopped chocolate into a mixing bowl. Heat the cream in a pan until bubbles just form around the edge then pour the hot cream over the chocolate, stir to melt.
  2. Stone and chop 4 of the apricots. Halve the 2 passion fruit and scoop out the flesh, mix with the chopped apricots, then divide between 6 glasses.
  3. Divide the barely warm cream mixture among the glasses. Leave to cool, then cover them and transfer to the fridge for 2 hours – they won't set firm, but will have the texture of thick yogurt.
  4. For the syrup, heat the lime zest and juice with the icing sugar and 3 tablespoons water to dissolve the sugar, bubble for a few minutes until syrupy, then cool.
  5. To serve, stone and slice the remaining apricots. Top the creams with the fruit, then add a drizzle of lime syrup and a few toasted flaked almonds to each one.
Chef quote
Full of summer freshness and zesty flavour, these creams are a doddle to make and are ideal for get-ahead summer entertaining

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