Passion Fruit Whip
The hard, wrinkled shell of the passion fruit belies the intense, refreshing perfume of the translucent pulp that clings to the small, crunchy seeds inside. Combined with orange, which enhances, and therefore 'stretches', its flavour, passion fruit makes a. simple fruit pudding that will remind you ollar-away, sunny places.
INGREDIENTS:
12 PASSION FRUITS
2 TBSP COINTREAU
6 TBSP VANILLA ICING SUGAR
250 ML/9 FL OZ. WHIPPING
CREAM, WHIPPED
2 EGG WHITES, SIZE 2
TO SERVE:
SHORTBREAD BISCUITS
DIRECTIONS:
Cut the passion fruit in half and scoop the insides into a saucepan. Heat gently, then tip into a non-metallic sieve and push the flesh through into a bowl; reserve a few of the seeds for decoration. Add the Cointreau to the passion fruit flesh and leave at room temperature for about 1 hour.
Stir the icing sugar into the passion fruit, then, using a cold metal spoon, fold in the cream. Cover and place in the refrigerator for I hour or more.
Just before serving, in a clean, dry bowl, whisk the egg whites until stiff but not dry, then, using a large metal spoon, gently fold into the passion fruit mixture. Spoon into chilled glasses and decorate with the reserved passion fruit seeds. Serve with shortbread biscuits.
