Oh so Simple, Oh so Creamy, these little beauties may require a mere 16 passion fruit but boy it’s worth it. Try to buy or use the passion fruit when they have slightly wrinkled skin, as this is when they are ripe, sweet their very best.
You can halve this recipe pretty easily too for 4 but I usually make these for a dinner party. You can whip them up in no time on the day or morning of your party and just add a puddle of extra juice just before serving. They are of course delicious on their own, but I often serve them with a biscuit, such as my cardamom and pistachio shortbread rounds. Plus cardamom is a perfect partner for the passion fruit.
500ml oat or soy cream
150g caster sugar
2 tbsp. cornflour
2 tbsp. oat or other plant milk
Juice of 1 lemon
16 passion fruit
edible flowers (optional)
little vegan biscuits homemade or shop brought(optional)
First remove the seeds from the fruit and place in a sieve over a bowl. Using the back of a spoon or folk push all the juice through, just leaving the seeds behind. Reserve both for now.
In a small bowl combine the cornflour and oat milk.
In a pan add the oat cream and sugar, stir to combine. Add the cornflour mix and stir again.
Gentle heat the cream mix stirring continuously, until lightly bubbling and thickened. You want it to coat the back of a spoon. Remember these are creams, so they will not set as firm as puddings.
Remove from the heat and allow to cool a little.
Stir in the juice from 1 lemon and roughly 80ml of the reserved passion fruit juice. Stir to combine. Put the remaining juice into a small bowl and place in the fridge till later.
If you like you can add back in some pomegranate seeds, not too many just 1 tbsp. max for some added texture.
Pour the cream into 8 small pots espresso sized and leave to cool before placing them in fridge for a good couple of hours or overnight.
When you are ready to serve, remove the creams and add a little puddle of the reserved passion fruit juice to the top of each one. If you like an edible flower or petal looks very pretty.
Serve on their own or with some little biscuits like my Cardamom and Pistachio Shortbread Rounds.