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    Passion Fruit Parfait

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    Passion Fruit Parfait

    • Vegetarian

    Serves: 8


    • 4 egg yolks
    • 10 large passion fruit
    • 150ml chilled double cream
    • 115g caster sugar
    • Sauce
    • 2 large passion fruit
    • 100g caster sugar
    • Finely grated zest of 1 lime
    • Juice from ½ lime
    • 1 small red chilli, seeded and finely diced
    • 150g alpine strawberries


    1. Place the sugar for the parfait in a pan with 115ml water. Dissolve over a low heat. Do not let it boil - it should be about blood heat.
    2. Meanwhile, put the egg yolks in a bowl and set over a saucepan of barely simmering water. Using an electric whisk, whip the yolks until they are pale and creamy.
    3. Add the warm sugar syrup, drop by drop, to the egg yolks - just as though you were making mayonnaise, whisking all the time. It will take between 15 and 25 minutes (depending on the water temperature and your confidence) to add all the syrup and for the egg yolks to form a thick custard that coats the back of a spoon.
    4. Remove the bowl from the saucepan and continue to whisk at a high speed for a minute, then reduce to the medium speed for a further 3 to 4 minutes. Reduce once more and whisk at low speed for 5 minutes. As you whisk, the mixture will double in bulk and, by the end, hold a trail. As soon as the mixture is tepid, place in the fridge for 30 minutes.
    5. Meanwhile, line a 900g loaf tin with greaseproof paper, lightly oiled with a flavourless oil such as groundnut. Scrape the pulp from 10 passion fruit, strain out the seeds and discard. Pour the juice into a measuring jug and add enough cream to make up 250ml in all. Transfer to a large mixing bowl and whisk until it forms soft peaks. Now fold in the egg yolk mousse and pour into the loaf tin. Smooth down the mixture with a spatula then cover with another sheet of lightly oiled greaseproof paper. Freeze for 4 hours.
    6. To make the sauce, dissolve the sugar in 50ml water. Boil for1 minute, remove from the heat, and allow to cool briefly. Halve the 2 passion fruit, scoop their seeds into a sieve and strain. Mix the juice into the syrup with the lime zest and juice and chilli. Once cold, add the strawberries.
    7. When you are ready to serve, gently loosen the parfait with a knife then invert on to a plate. Peel away the paper and slice. Transfer to serving plates. Spoon over the sauce and serve.

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