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Passion fruit syllabub

Paul Heathcote from Good Food Live
For a deliciously exotic dessert try Paul Heathcote's passion fruit flavoured version of a traditional British dessert

Passion fruit syllabub

Method

1. Cut 7 of the passion fruits in half and scrape out the pulp into a small pan.

2. Add the orange juice and sugar, bring to the boil and simmer briefly. Remove from heat.

3. Pass through a sieve to remove the seeds.

4. In a mixing bowl whip the cream until thick, being careful not to over whip.

5. Using a spatula or wooden spoon slowly incorporate the passion fruit juice until it is completely blended. Fold in the Kirsch.

6. Spoon into 4-6 small glasses. Cut the remaining passion fruit in half and spoon a little of the seeds and pulp onto the top of each dessert, decorate with mint and serve.

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Serves: 4-6

Prep: 25 min
Cook: 5 min

Ingredients
8 passion-fruit
100ml freshly squeezed orange juice
75g caster sugar
300ml thick double cream
100ml Kirsch or raspberry/peach liqueur
Sprigs of Mint