Christine Manfield

Passionfruit Cream

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

Similar in preparation and texture to Thick Vanilla Cream, this intense-tasting cream is made sublime with the addition of fresh passionfruit juice. The taste makes the effort of getting the juice really worth your while! Make it when passionfruit are at their peak and in plentiful supply.

Ingredients

  • 125 ml thick (45%) cream
  • 3 large egg yolks
  • 40 g

Method

  1. Heat the cream to simmering point.
  2. Whisk the egg yolks and sugar together in a bowl. Add the passionfruit juice and whisk again. Pour the warm cream over the egg mixture, stirring constantly.
  3. Cook the cream mixture over a bain-marie until it reaches the consistency of thick custard, stirring constantly.
  4. Soak the gelatine leaf in cold water unti