Waitrose and Partners
Passion fruit cream pots

Passion fruit cream pots

A quick and easy dessert that can be prepared in advance and is great for a summer dinner party.

2 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 sheets gelatine
  • 250ml whole milk
  • 500ml double cream
  • 175g caster sugar
  • 1 tsp vanilla bean paste or extract
  • lemons, zest
  • 8 passion fruit


  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.


Typical values per serving when made using specific products in recipe


2,438kJ/ 587kcals



Saturated Fat












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2 out of 5 stars1 rating