Passion Fruit & Cream Pots

In her latest book “Foolproof Cooking”, published by BBC Books in 2016, Mary Berry brings us this “divine, delicious, delectable…” dessert – as described by her own words. I am her big fan, and I truly enjoy following recipes from her books, as well as watching her presenting them on tv.

This recipe is so simple, and the result is incredible. It has become an instant favourite of our home, and am sure will stay with us for long. Or more like forever. Smile.

It is a particularly great idea for a dinner party – the pots can be made ahead,  they do not demand any long preparations, truly easy to make and still able to impress your guests – especially when served in pretty glasses. A lovely touch of luxury.

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You need 600ml double cream, 100 g caster sugar, 6 passion fruit, juice of 1 lime.

Pour cream in a saucepan, add the sugar and stir on lower heat until it dissolves completely, then increase the heat and boil for about 2-3 minutes. Remove from the heat.

Scoop the pulp, seeds and juice of 5 passion fruit and place in the blender, then pour through sieve, add all the juice to the warm cream and stir well. Discard anything left in the sieve. You will notice how the cream starts to thicken after a while, it is such a fascinating process – I love watching it! The cream will thicken further as you add the lime juice.

Pour the cream into glasses – this amount of cream makes either 4 larger glasses (see images in this blog post) or 6 smaller pots, such as shot glasses.

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Place them in the fridge, where they will need up to 3 hours to set, but you can also make this in the evening and use them the next day.

Serve them topped with juice and pulp of the remaining passion fruit. They will give you lots of love. Wink.




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