Photo: Quentin Jones
- 6 large passionfruits
- 4 large egg yolks
- 2/3 cup castor sugar, plus extra
- 60g unsalted butter, chopped
- 500g fresh or frozen mixed berries
- Biscotti, wafers or biscuits, to serve
For curd, scoop pulp from passionfruit, pulse in a food processor for 30 seconds, then strain and reserve juice. Mix yolks and sugar in a small bowl until well combined. Transfer to a small, heavy-based saucepan and add butter and passionfruit juice. Bring to a simmer, stirring constantly, over medium heat. As soon as bubbles appear, remove from heat and stirwell. Cool.
WAYS WITH PASSIONFRUIT
Make a tropical fruit salad with strawberries, coarsely chopped pawpaw, pineapple and melon. Add a squeeze of fresh lime juice and top with passionfruit pulp.
Combine orange segments and sliced kiwi fruit on serving plates. Sprinkle fruit with Cointreau and add a scoop of frozen natural yoghurt or vanilla ice-cream. Top with passionfruit pulp.
Bake individual meringues and, when cool, spread with whipped cream, top with blueberries and drizzle with passionfruit sauce made by combining equal quantities of warm honey with passionfruit pulp.
Put witlof leaves in a salad bowl and add a coarsely chopped papaya, thai basil leaves, mint leaves, curly endive and a can of drained lychees. Mix equal quantities of passionfruit pulp, lemon juice and rice bran oil in a small bowl and drizzle over the salad.
- Main Ingredients - Berries
- Course - Dessert