The perfect light ending to a summer meal, the silkiness of the cream balances perfectly with the tart zing of passionfruit. Ready in a jiffy and visually stunning, they are always a crowd-pleaser.
*Note: this recipe contains raw eggs yolks so I would suggest purchasing organic eggs if you can.
What you need:
2 egg yolks
1/3 cup caster sugar
2 tbsp Grand Marnier (Cointreau also works well, and alcohol is optional of course)
Zest of 1 lime
2 cups heavy cream
6 ripe passionfruit
Method:
Place 12 shot glasses into the fridge to chill. You can also use ramekin dishes or champagne flutes if you prefer.
Zest the lime and set aside.
Use an electric mixer to whisk the yolks and sugar together until the sugar dissolves and the yolks have doubled in size. The mixture should be light and fluffy. This takes about 5 minutes.
Add the alcohol, if using, the juice of the lime and the flesh of 4 of the passionfruit. Whisk well.
In a separate bowl, whip the cream until it forms soft peaks. Reserve 1 cup of the whipped cream (this will be about 1/4 of the whipped mixture).
Gently fold the egg mixture into the cream.
Spoon the passionfruit cream into your chilled shot glasses.
Spoon the reserved cream on top and finish with the flesh from the 2 remaining passionfruit. Sprinkle with lime zest.
Serve chilled.
Adapted from Sprinkles and Sprouts
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