These are easy to make and taste really good. While I used frozen berries, you can use fresh if available and preferred. Links for companies making Crème Fraîche in the USA and UK.
Ingredients for six people
170 grams (6 ounces) frozen raspberries
1 level tbsp. unrefined icing sugar
200 ml chilled Crème Fraîche or double cream
75 ml passion fruit curd (either shop bought or home made, recipe below)
4 tbsp. passion fruit pulp – sieved (we used golden passion fruit in this dessert)
2 tbsp. slivered almonds – lightly toasted
Optional – two small meringue nests
1. Toss the frozen raspberries (or berries of choice, i.e. blackberries, blueberries/bilberries, loganberries or small strawberries) with the sifted icing sugar and divide between six stemmed glasses. Put the glasses onto a tray, cover with clingfilm and place into the fridge if not serving immediately. The berries will take only about 8 to 10 minutes to defrost..
2. Whip the cream to soft peak stage then gently and briefly fold in the passion fruit curd to create a marbled effect.
3. When ready to serve, spoon the chilled cream over the berries then top with the passion fruit pulp. Decorate with the almond slivers and serve immediately.
4. If you like a little texture, crumble two shop bought small meringue shells into the cream before adding the passion fruit curd (don’t crush them) just before serving.
Passion Fruit Curd
6 large fresh egg yolks
100 grams golden caster sugar
115 ml passion fruit pulp – approx. 10 to 12 fruit
130 grams unsalted butter – softened
1. Warm about 5 centimetres in a saucepan large enough for your heatproof bowl to sit over so that it is suspended about the water. Bring up to a gentle simmer.
2. Halve the passion fruit, scoop out the pulp then press through a sieve set over a small bowl. Measure out 115 ml.
3. Whisk the egg yolks, strain through a sieve into a heatproof bowl.
4. Add the sugar and whisk until light and fluffy.
5. Add the butter and passion fruit pulp – place over the saucepan of simmering water (ensuring the bowl should not touch the water).
6. Cook – while stirring with a wooden spoon for about 20 minutes or until thick enough to coat the back of a wooden spoon.
7. Remove from the hob and whisk using a wire balloon whisk until lukewarm.
8. Transfer to sterilised jars and seal with a wax disk, allow the curd to cool then seal (tightly) with sterilised lids.
9. Label with contents and date made. This curd has a short shelf life, so store in the fridge; once opened use within a couple of days. It is suggested that small jars are used to store this curd.