Passion fruit cream pots

Name: Passion fruit cream pots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 3 sheets gelatine; 250 ml whole milk; 500 ml double cream; 175 g caster sugar; 1 tsp vanilla bean paste or extract; 1½ lemons, zest; 8 passion fruit

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
1½ lemons, zest
8 passion fruit

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.
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.
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