passion fruit syllabub
 
 

Lindsey Bareham

This is a useful pudding to whip up when inspiration is lacking or you want a change from strawberries and cream. Having said that, it would make a lovely accompaniment to strawberries or raspberries and would make a superb topping for pavlova or trifle. The passion fruit has a sharpness that works well with the sweetened, hauntingly alcoholic whipped cream that sets as it chills in the fridge.

Serves 6
Prep 15 min
Chilling 40 min

300ml white wine
2 tbsp caster sugar
7 passion fruit
300ml double cream

Chill 6 individual glass bowls or large wine glasses in the freezer. Put the wine and sugar in a small saucepan and simmer, swirling the pan as the sugar dissolves, until reduced by approximately one third. Leave to cool. Lightly whisk the cream in a bowl until it begins to thicken. Gradually add the cooled wine to the whipped cream, beating gently until all the wine is absorbed to end up with soft, floppy peaks. Do not over-beat.

Scrape the pulp from 4 passion fruit into the cream, folding it in lightly so the cream is irregularly streaked with colour. Spoon the syllabub into the chilled bowls or glasses. Chill in the fridge until required, minimum 40 min. When ready to serve, halve the remaining passion fruit and scrape half over the top of each syllabub.