Passion Fruit Fool

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

The fragrant astringency of passion fruit is just right after the palate-thickening stickiness of the tahina. This recipe comes from Stephen Saunders’ Shorts Cuts and is so good that I haven’t even down-sized it from his specifications which are for 6: just use this to fill 4 glasses instead; your guests will thank you.


  • 12 passion fruits
  • 284 ml tub double cream
  • 100 g


Cut the passion fruits in half and scoop out the pulp with a spoon and leave in a bowl. Semi-whisk the cream in a large bowl and leave it in the fridge. Put 4 glasses in the fridge too, though it won’t hurt if they’re not chilled. Sift the icing sugar, and set aside.

Then, when you want to eat pudding, whisk the icing sugar into the double cream with the lemon juice and Cointreau. Fold