Passion Fruit and Blood Orange Parfait

This is a magical and easily made ice cream. Supermarkets often sell freshly squeezed blood orange juice (which they more delicately call ruby red) — or you can squeeze your own.


  • whites of 3 large eggs
  • good pinch of salt
  • 150 ml/¼ pint blood orange juice
  • 225 g/8 oz granulated sugar
  • 4-5 wrinkled passion fruit
  • juice of 1 large lemon
  • 300 ml/½ pint whipping cream


Put the egg whites into a bowl with the salt and whisk with an electric beater until they stand in soft peaks. Strain the blood orange juice through a sieve into a saucepan, add the sugar and stir over a low heat until dissolved. Then increase the heat and boil fiercely, without stirring, for 3 minutes. Pour immediately in a thin stream on to the egg whites, whisking all the time at high speed. Continue whisking until the mixture looks like uncooked meringue. Cut the passion fruit in half and scoop the insides out with a teaspoon on to the egg white mixture. Then whisk into the mixture, adding the lemon juice.

Whisk the cream in a separate bowl until thick but not stiff and fold it gently but thoroughly into the meringue mixture. Transfer to a serving bowl and freeze for at least 3 hours. The ice cream should be soft enough to serve straight from the freezer; if it seems at all hard, transfer it to the main part of the fridge for half an hour or so before eating.