Passion Fruit and Blood Orange Parfait

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

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


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.