Serve passionfruit cream in pretty glasses with crisp bikkies for an elegant dessert.
Ingredients
- 55g (1/4 cup) caster sugar
- 60ml (1/4 cup) white rum
- 2 strips orange rind
- 125ml (1/2 cup) fresh passionfruit pulp
- 300ml ctn thickened cream
- Orange zest, to serve
- Sweet biscuits, to serve
Method
- Step 1Stir the sugar, rum, orange rind and 80ml (1/3 cup) passionfruit pulp in a saucepan over medium-low heat for 2 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 5 minutes or until syrup thickens. Cool completely. Discard orange rind.
- Step 2Use an electric beater to beat the cream in a bowl until firm peaks form. Gently fold in passionfruit mixture. Divide among glasses. Top with remaining passionfruit pulp and orange zest. Serve with biscuits.
- High fibre
- Low carb
- Lower gi
Nutrition
1500 kj
Energy
28g
Fat Total
18g
Saturated Fat
4g
Fibre
2.5g
Protein
18g
Carbs (total)
All nutrition values are per serve
Notes
Top idea: For a fun frozen dessert, stir passionfruit pulp into softened mango or pineapple sorbet, then scoop into hollowed-out orange halves and freeze.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0