Name: Passion Fruit Parfait Recipe
Total time: 90 min
Yield: 6
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This passion fruit parfait recipe is gloriously simple. Passion fruit is such a lovely flavour, and marcello tully's parfait is a truly delightful dessert. 

How to make Passion Fruit Parfait Recipe

Marcello Tully

Crawler

French

<p>This passion fruit parfait recipe is gloriously simple. Passion fruit is such a lovely flavour, and marcello tully's parfait is a truly delightful dessert. </p>

Eggetarian

Caster sugar

Eggs

Double cream

Concentrated passion fruit puree

Butter

Icing sugar

Egg white

Plain flour

Poppy seeds

Passion fruits

Tub of vanilla ice cream

To make this passion fruit parfait recipe start by whisking the eggs with the caster sugar until thick and moussey. Add the passion fruit pure and double cream and mix well.

step 1

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.

step 2

Preheat the oven to 160c/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.

step 3

To make the poppy seed tuiles, preheat the oven to 150c/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.

step 4

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.

step 5

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.

step 6

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.

step 7

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.

step 8

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.

step 9

Great British Chefs