If you’re looking for a delicious dessert recipe that’s easy to make, look no further than Mary Berry’s Passion Fruit Pots and Lemon Crisps. This recipe combines the tartness of passion fruit with the sweetness of cream to create a dish that’s sure to impress.
The recipe is broken down into two parts: the passion fruit pots and the lemon crisps. For the passion fruit pots, you’ll need:
– 4 passion fruits
– 300ml double cream
– 3 egg yolks
– 50g caster sugar
For the lemon crisps, you’ll need:
– 1 lemon
– 100g caster sugar
Here’s how to make it:
Passion Fruit Pots
1. Preheat your oven to 150°C.
2. Cut the passion fruits in half and scoop out the pulp. Strain the pulp through a sieve to remove the seeds.
3. In a saucepan, heat the cream until just below boiling point.
4. In a mixing bowl, whisk together the egg yolks and caster sugar until pale and creamy.
5. Gradually pour the hot cream onto the egg mixture, whisking constantly.
6. Add the passion fruit pulp to the mixture and stir until well combined.
7. Pour the mixture into 4 ramekins and place them in a roasting tin.
8. Pour boiling water into the roasting tin until it comes halfway up the sides of the ramekins.
9. Bake in the oven for 25-30 minutes, or until set.
1. Preheat your oven to 160°C.
2. Using a vegetable peeler, peel the zest from the lemon in long strips.
3. In a saucepan, dissolve the caster sugar in 100ml of water and bring to the boil.
4. Add the lemon zest to the pan and simmer gently for 15 minutes, or until the zest is translucent.
5. Remove the zest from the syrup and place it on a baking tray lined with baking parchment.
6. Bake in the oven for 10-15 minutes, or until the zest is crisp.
What is the texture of the passion fruit pots?
The passion fruit pots have a smooth, creamy texture that’s similar to a custard.
Can I make the lemon crisps ahead of time?
Yes, you can make the lemon crisps up to a day ahead of time. Just store them in an airtight container until you’re ready to use them.
What can I do with leftover passion fruit pulp?
You can use leftover passion fruit pulp in smoothies, cocktails, or as a topping for yogurt or ice cream.
Can I substitute the passion fruit for another fruit?
You can substitute the passion fruit for any other tart fruit, such as raspberries or blackberries.
Can I use single cream instead of double cream?
No, double cream is necessary for this recipe to achieve the right consistency and flavor.
Can I use egg whites instead of egg yolks?
No, egg yolks are necessary for this recipe to achieve the right texture and richness.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I use a different type of sugar?
You can use any type of sugar you prefer, but caster sugar is recommended for the best results.
– Easy to make
– Delicious combination of flavors
– Can be made ahead of time
– Perfect for entertaining
– Be sure to strain the passion fruit pulp to remove the seeds.
– Whisk the egg yolks and sugar until pale and creamy for the best texture.
– Use a vegetable peeler to get long, thin strips of lemon zest for the crisps.
– Store the lemon crisps in an airtight container to keep them crispy.
Mary Berry’s Passion Fruit Pots and Lemon Crisps recipe is a delicious and easy-to-make dessert that’s perfect for entertaining. With a smooth, creamy texture and a tart-sweet flavor, it’s sure to impress your guests. Be sure to follow the recipe closely for the best results, and enjoy!