Passion fruit crème with elderflower strawberries

Simon Hulstone

Dessert
easy
8
60 minutes, plus 4 hours chilling

PT1H

PT4H

This passion fruit recipe with strawberries is a beautifully refreshing dessert that's quite simple to make. Simon Hulstone from The Elephant in Torquay poaches the strawberries in elderflower cordial for a fantastic flavour combination. You may choose to remove the passion fruit crème from the mould to serve, but the summer dessert is just as delicious in the ramekin.

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Ingredients

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Metric

Imperial

Passion fruit crèmes

75ml of passion fruit juice
1 egg
4 egg yolks
40g of caster sugar
175ml of double cream
25ml of sweet wine

Elderflower strawberries

2 tbsp of elderflower cordial
16 strawberries, hulled and diced

To plate

4 passion fruits

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8 ramekins

For the passion fruit crèmes, preheat the oven to 120ºC/gas mark 1

Place the cream, juice and wine into a pan and bring to a light boil, then allow to cool

175ml of double cream
75ml of passion fruit juice
25ml of sweet wine

Mix the sugar with 1 whole egg and 4 egg yolks. Pour the double cream mix over the eggs and whisk to combine

40g of caster sugar
1 egg
4 egg yolks

Pour the mixture into 8 ramekins and place into a deep oven tray with enough water to come halfway up the sides. Cook in the oven for 15–20 minutes, checking every 5 minutes

Remove from the oven, then leave for 10 minutes before placing in the fridge and chilling for 4 hours

Just before taking the crèmes out, make the elderflower-poached strawberries by pouring warm elderflower cordial over the strawberries

2 tbsp of elderflower cordial
16 strawberries, hulled and diced

Sprinkle some passion fruit seeds over the top of the passion fruit crème (either in or out of their ramekins) and serve with the elderflower-poached strawberries