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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Passion fruit parfait recipe

Poppy seed tuiles

  • 25g of butter
  • 25g of icing sugar
  • 25g of egg white
  • 25g of plain flour
  • 2 tbsp of poppy seeds

Passion fruit sauce


  • 6 x 7.5cm stainless steel rings


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
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
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
To make the poppy seed tuiles, preheat the oven to 150°C/Gas mark 2. Cream the butter and icing sugar together in a bowl until light and fluffy. Beat in the egg white, then add the flour and stir until smooth
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
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
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
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
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

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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