Passionfruit custard with caramelised bananas

Method

Place pulp from six passionfruit in a food processor and whiz for three-five seconds, only enough to release juice but not break the seeds. Strain juice and measure half a cup.

Combine castor sugar and egg yolks in a medium heatproof bowl and whisk until thick and pale. Pour warm cream on to yolk mixture, whisking constantly. Slowly whisk in passionfruit juice. Place the bowl over a saucepan of simmering water and stir continuously until mixture thickens enough to coat the back of a wooden spoon. Remove from heat and stir in vanilla. Cool, cover and refrigerate.

Spread brown sugar on a plate and dip the cut side of bananas in it. Place cut-side down in a hot, oiled pan and cook over a medium heat until caramelised.

Pour custard into shallow bowls, add banana and drizzle each serve with the pulp of half a passionfruit.

Serves 4

Using passionfruit

Toss sliced green apples with fresh passionfruit juice and sugar, then place in a greased ovenproof dish.

Mix equal quantities of plain flour, shredded coconut, brown sugar and butter and pile over the passionfruit mixture. Bake in a moderate oven until golden and serve with vanilla yoghurt.

Place raspberries, blueberries and halved strawberries in individual bowls. Heat passionfruit juice and sugar to taste, just until sugar dissolves, then drizzle over berries. Serve topped with a scoop of vanilla ice-cream.

Fold coarsely chopped ripe papaya into thick cream with sugar to taste, a few drops of vanilla extract and a squeeze of fresh lime juice. Serve in tall glasses drizzled with fresh passionfruit pulp.