Passion Fruit Custard Recipes

Steps:

• Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
• To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
• Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
• Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
• Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
• Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
• Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
• To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
• To serve.
• vanilla ice cream.
• few sprigs fresh mint.

Steps:

• Using a serrated knife, cut passion fruits in half lengthwise. Scoop flesh into a sieve set over a small bowl. Reserve 15 of the shell halves and discard the rest. Press fruit through a strainer; discard solids. Scoop pink membrane from reserved shells. Trim a bit off the shells' rounded side to give them a flat base. Bring cream to a boil over medium-high heat. Remove from heat immediately. Fill a small stockpot a quarter full with water and bring to a boil. Reduce heat to low and let simmer. Combine egg yolks and 1/2 cup sugar in a heatproof medium bowl, and place over simmering water. Whisk mixture until pale and thick, 3-4 minutes. Whisking constantly, add cream and half the passion fruit juice to the egg and sugar mixture. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 10 minutes. Strain mixture immediately into a bowl. Whisk in butter until melted, then whisk in remaining passion fruit juice. Place bowl over ice water bath. Stir occasionally until cool. Place passion fruit shells on baking pan and fill with custard. Cover and chill at least 1 hour. When ready to serve, sprinkle remaining 2 tablespoons sugar over custards and caramelize with a kitchen torch. Serve immediately.