Lemon passionfruit syllabub

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

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

8 passionfruit

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.