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Passion fruit parfait
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Parfaits are among Marcello Tully's favourite techniques for making desserts, and this passion fruit parfait recipe results in a magnificent end-of-meal treat. The cooking process fits easily into any kitchen’s pre-service routine, amateur or professional, for you can make the various components of the passion fruit parfait recipe well in advance. This dessert recipe also reveals a well-known trick amongst chefs: ready-made concentrated passion fruit purée, which these days is readily available in supermarkets in long-life pouches
First published in 2015
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Ingredients
Metric
Imperial
Passion fruit parfait recipe
- 120g of caster sugar
- 3 eggs
- 100ml of double cream
- 75ml of concentrated passion fruit purée
Poppy seed tuiles
Passion fruit sauce
- 6 passion fruits
- 150g of caster sugar
To plate
SAVE RECIPE
Equipment
- 6 x 7.5cm stainless steel rings
Method
1
To make this passion fruit parfait recipe start by whisking the eggs with the caster sugar until thick and moussey. Add the passion fruit purée and double cream and mix well
- 120g of caster sugar
- 3 eggs
- 100ml of double cream
- 75ml of concentrated passion fruit purée
2
Smooth some cling film around the base and outside of each stainless steel ring, so the parfait cannot escape through the bottom. Pour 50g of the passion fruit mixture into each ring
3
Preheat the oven to 160°C/Gas mark 2 1/2. Put the passion fruit parfaits in a roasting tin and half-fill it with hot water from the kettle to make a bain-marie. Bake for 45 minutes or until set, then remove from the oven. Lift the parfaits from the water bath and leave to cool
5
Line a baking sheet with baking paper. Using a palette knife, spread a very thin layer of tuile batter onto the baking paper in the shape desired for each biscuit
6
Sprinkle with the poppy seeds and bake for 7 minutes. To achieve a curved effect, carefully lay the tuiles directly over a rolling pin while still hot and leave to cool before removing gently
- 2 tbsp of poppy seeds
7
To make the sauce, halve the passion fruits and scrape the pulp and seeds into a heavy based saucepan. Add the caster sugar and bring slowly to the boil, stirring to dissolve the sugar. Simmer for 3-5 minutes or until the sauce is syrupy. Remove from the heat and leave to cool
- 6 passion fruits
- 150g of caster sugar
8
When ready to serve, remove the cling film from the passion fruit parfaits and run a sharp knife around the edge to loosen them. Gently lift the rings off and place the parfaits on serving plates
9
Sit a poppy seed tuile next to each passion fruit parfait and top with a small scoop of ice cream. Spoon a little sauce onto each parfait, then drizzle some more around the plates and serve
First published in 2015
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