My sister and I are completely different when it comes to our look: I’m short and my skin is very, very pale, covered with freckles, while she’s tall and her skin has a beautiful bronze tone, similar to my dad’s. But at the essence we’re very much alike: we both love baking, are huge fans of citrus flavors and I’ve recently discovered that she’s into the same kinds of movies I like. :)
At their essence these passion fruit pots are similar to their little lemony brothers – cream, fruit juice, sugar – but at the same time are very different in terms of flavor and texture: a bit creamier and sourer.
Passion fruit cream pots
from Australian Gourmet Traveller
200ml heavy (whipping) cream
½ cup (100g) caster sugar
1/3 cup (80ml) passion fruit juice*
3 tablespoons passion fruit pulp, with seeds, to serve
Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes). Add passion fruit juice, simmer to infuse (4 minutes), remove from heat, cool slightly, divide among four 100ml-capacity glasses and refrigerate until set (1½-2 hours).
Top with the passion fruit pulp and serve.
* For passion fruit juice, process pulp in a food processor, then strain through a fine sieve (discard solids)