12 passion fruits
284 ml (10 fl oz) tub double cream
100 g (3 1/2 oz) icing sugar
1 lemon, juice only
2 tsp Malibu or coconut rum
284 ml (10 fl oz) tub double cream
100 g (3 1/2 oz) icing sugar
1 lemon, juice only
2 tsp Malibu or coconut rum
method
1. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl.
2. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.
3. Sieve the icing sugar into a bowl, and set aside.
4. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.
5. Fold in the passion fruit pulp and pour the fool into the chilled glasses.
6. Serve with biscuits of your choice.
2. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.
3. Sieve the icing sugar into a bowl, and set aside.
4. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.
5. Fold in the passion fruit pulp and pour the fool into the chilled glasses.
6. Serve with biscuits of your choice.
serving amount
serves 4
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
