• Set passionfruit cream with elderflower jelly (Benito Martin)

This is a lovely dense and fragrant cream. The slight tart flavour of the passionfruit is a great foil to the rich creaminess, with the elderflower adding an almost-crisp flavour and spritz from the sneaky prosecco that’s added.

Makes
6

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 3.8 (4 votes)

Ingredients

Set passionfruit cream

  • 500 g thickened cream
  • 1 vanilla pod, split and scraped
  • 120 ml (1 cup) strained and pureed passionfruit juice (about 14–16 passionfruit)
  • 100 g caster sugar
  • 2 gelatine sheets (titanium-strength)

 

Elderflower jelly

  • 100 ml elderflower cordial
  • 300 ml prosecco
  • 2 gelatine sheets (titanium-strength)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: overnight

To make the set passionfruit cream, place the cream and vanilla in a small saucepan, slowly heating until it comes to almost a boil. 

Place the passionfruit juice into a separate saucepan with the sugar and bring to a boil. Simmer gently for 3 minutes. 

Combine the two liquids into one saucepan, fish out the vanilla pod and stir to combine. 

Have your gelatine sheets softening in some cold water and, when ready, squeeze out the water, then whisk them into the passionfruit cream. 

Pour the mix into 6 individual glasses and set aside to cool, transferring to the fridge once they reach room temperature. 

To make the elderflower jelly, while they are cooling, warm the elderflower cordial in a saucepan, have the gelatine softening in cold water and, when ready, squeeze out the water, then whisk them into the cordial. 

Transfer the mix to a small jug, using a spatula to scrape it all in. Let it cool for 10 minutes or so, then pour in the prosecco, give it a gentle whisk and set aside to cool. 

Once your passionfruit cream looks like it has started to set, gently spoon over the elderflower jelly making sure the jelly is cool. Transfer the glasses back to the fridge and allow the dessert to set overnight.

Serve when ready.

 

Cook’s tips

• This dessert can be made in advance and will sit nicely in your fridge for a good few days.

 

Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.

 

This recipe is part of The seasonal cook: Passionfruit column. View previous The seasonal cook columns and recipes.

 

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