A recipe from the Good Food collection.
2 teaspoons finely grated lemon zest
80 ml (2½ fl oz/⅓ cup) lemon juice
115 g (4 oz/½ cup) caster (superfine) sugar
125 ml (4 fl oz/½ cup) dry white wine
500 ml (17 fl oz/2 cups) thick (double) cream
julienned lemon zest, to garnish
1. Combine the lemon zest, juice, sugar and wine in a bowl and set aside for 10 minutes.
2. Cut the passionfruit in half and push the pulp through a sieve to remove the seeds. Add half the pulp to the lemon and wine mixture.
3. Beat the cream until soft peaks form. Gradually beat in the lemon and passionfruit syrup until all the syrup is added (the mixture will have the consistency of softly whipped cream). Stir in the remaining passionfruit, cover and refrigerate for 1 hour.
4. Spoon the mixture into chilled wine or dessert glasses and decorate with the julienned lemon zest. Serve with a sweet biscuit.