Passion Fruit and Lime Pots

I made these recently to share with friends as a dessert after a dinner party. They look good, taste fresh and tangy with a hint of sweet and sour, are a little different from the norm, and not that difficult to make. They can also be prepared well in advance of mealtime. It is a Mary Berry recipe originally, so thanks to Mary for the inspiration!

My recent photo post on Twitter for this dish received a new record number of likes for A Different Kitchen, so I’m sharing the full recipe here.

Timings

20 mins to prepare, at least two hours to set in the fridge.

Servings

This will make six pots.

You Will Need

• 6 passion fruits
• juice of 1 lime
• 600ml double cream
• 100g caster sugar

Method

1. Tip the cream and sugar into a saucepan. Heat and stir until the sugar has dissolved, then step up the heat and boil for 3 minutes. Remove from the heat.
2. Halve 5 of the passion fruits and scoop out the juice and seeds. Whirl the juice and seeds in a food processor with blade fitted, until smooth. Push through a sieve so that you have a smooth juice, and discard the seeds.
3. Add the passion fruit juice to the warm cream and sugar mixture, so that the cream will start to thicken.
4. Add the lime juice also to the mixture, and stir in so that it thickens further.
5. Pour the mixture into six ramekins and let cool. Once cooled, place in the fridge to set for at least 3 hours.
6. When ready to serve, cut the remaining passion fruit in half and scoop out the juice and seeds. Scatter this across the surface of the 6 pots, and serve.

The musical accompaniment to this dish should be smooth, mellow and sophisticated, with just a hint of an edge to reflect the combination of sweet and sour. I’ve opted for a band getting a lot of play recently in the ADK kitchen, and that is Massive Attack, here with the excellent vocals of Tracey Thorn. Enjoy Protection.