Passion fruit and muscat syllabub with lemon ice cream and viennese biscuits

Mobile version Print

From: Good Food Live

On TV Tonight

  • 20:00 - River Cottage Every Day - Fruit
  • 21:00 - River Cottage Every Day - Breakfast
  • 22:00 - MasterChef Australia - Masterchef Australia

This recipe is classed as intermediate

Rating 3.50 / 5 (2 votes)

Prep time:
35 min, plus 1 hr freezing
Cook time:
20 min
Serves:
6

British and Eastern European influences are brought together to great effect in this gorgeous dessert from Carolyn Waldegrave

Method

1. To make the Syllabub, cut the passionfruits in half. Scoop out and set aside the seeds and juice.

2. Mix together the Mascarpone, crème fraiche and Muscat. Sift in the icing sugar. Season to taste with the lemon juice. Fold in the passion fruit seeds and juice, reserving a few seeds for decoration.

3. Pour the mixture into stem glasses and decorate with the reserved seeds. Chill well before serving.

4. For the ice cream, mix together the lemon curd and double cream, tip into a plastic freezer container and freeze.

5. For the biscuits, grease three baking sheets. Beat the butter until soft, add sifted icing sugar and beat again until light and fluffy.

6. Add sifted flour, baking powder and vanilla essence, using your hands to work to a paste.

7. Pipe or shape into 24 biscuits and bake for 15 minutes in an oven heated to 190°C/gas 5. Leave to cool, and serve with the ice cream and syllabub.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register