Passionfruit parfait
This passionfruit parfait recipe is super versatile - simply swap in your favourite fruit puree
Tom Browning, head chef at Lewtrenchard Manor in Devon, shares his recipe for passionfruit parfait with mango salad
www.lewtrenchard.co.uk
Makes 10
For the passionfruit parfait:
- Egg white 150g
- Caster sugar 110g
- Liquid glucose 50g
- Double cream 200g
- Icing sugar 100g
- Greek yogurt 400g
- Passionfruit 200g
For the mango salad:
- Mango 2, diced into 5mm cubes
- Kiwi 1, diced into 5mm cubes
- Passionfruit 1, pulp of
- Lime 1, zest of
To serve:
- Desiccated coconut
- Coriander leaves
- For the passionfruit parfait: put the egg whites into a large bowl. Whip using an electric whisk until they form soft peaks.
- Place the sugar and glucose in a pan and heat to 120°c. Slowly pour the sugar mixture onto the whipped egg whites. Slowly whip until cold to make an Italian meringue. Set aside.
- In a separate bowl, whip together the double cream, icing sugar, yogurt and passionfruit. Fold into the Italian meringue.
- Line a tray with greaseproof paper and pour the mixture over it. Place in the freezer for 6 hours.
- Remove the tray, cut the parfait into 10 portions and place back in the freezer until ready to serve.
- For the mango salad: place the mango and kiwi in a bowl. Dress with the passionfruit pulp and lime zest.
- To serve: place each parfait in a shallow bowl. Add a generous spoonful of the mango salad and sprinkle with desiccated coconut. Finish each with a small coriander leaf and serve.
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You will need
For the passionfruit parfait:
- Egg white 150g
- Caster sugar 110g
- Liquid glucose 50g
- Double cream 200g
- Icing sugar 100g
- Greek yogurt 400g
- Passionfruit 200g
For the mango salad:
- Mango 2, diced into 5mm cubes
- Kiwi 1, diced into 5mm cubes
- Passionfruit 1, pulp of
- Lime 1, zest of
To serve:
- Desiccated coconut
- Coriander leaves
Method
- For the passionfruit parfait: put the egg whites into a large bowl. Whip using an electric whisk until they form soft peaks.
- Place the sugar and glucose in a pan and heat to 120°c. Slowly pour the sugar mixture onto the whipped egg whites. Slowly whip until cold to make an Italian meringue. Set aside.
- In a separate bowl, whip together the double cream, icing sugar, yogurt and passionfruit. Fold into the Italian meringue.
- Line a tray with greaseproof paper and pour the mixture over it. Place in the freezer for 6 hours.
- Remove the tray, cut the parfait into 10 portions and place back in the freezer until ready to serve.
- For the mango salad: place the mango and kiwi in a bowl. Dress with the passionfruit pulp and lime zest.
- To serve: place each parfait in a shallow bowl. Add a generous spoonful of the mango salad and sprinkle with desiccated coconut. Finish each with a small coriander leaf and serve.
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