No eggs, gelatine or baking - this velvety cream sets overnight, ready to be topped with passionfruit and served with biscotti.
Photo: Jennifer Soo
Have your say
- 300mL thick cream
- 110g caster sugar
- 50mL lemon juice
- Pulp of 2 passionfruit
- Caster sugar
- 1 passionfruit for serving
Combine the cream and caster sugar in a saucepan and bring to the boil, stirring. Reduce the heat and simmer for 3 minutes, stirring constantly, without allowing the cream to boil over.
Remove from the heat and add the lemon juice, stirring well, and leave to cool for 15 mins. Strain into two small glasses, ramekins or pretty cups and allow to cool. Cover and refrigerate for a few hours or overnight.
Mix the passionfruit pulp with caster sugar to taste and spoon evenly over the top. Serve with half a passionfruit; use biscotti or sponge finger biscuits for dunking.