Passionfruit parfait

This passionfruit parfait recipe is super versatile - simply swap in your favourite fruit puree
Passionfruit parfait

Tom Browning, head chef at Lewtrenchard Manor in Devon, shares his recipe for passionfruit parfait with mango salad

www.lewtrenchard.co.uk

Makes    10

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FOOD Magazine issue 187

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
  1. For the passionfruit parfait: put the egg whites into a large bowl. Whip using an electric whisk until they form soft peaks.
  2. 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.
  3. In a separate bowl, whip together the double cream, icing sugar, yogurt and passionfruit. Fold into the Italian meringue.
  4. Line a tray with greaseproof paper and pour the mixture over it. Place in the freezer for 6 hours.
  5. Remove the tray, cut the parfait into 10 portions and place back in the freezer until ready to serve.
  6. For the mango salad: place the mango and kiwi in a bowl. Dress with the passionfruit pulp and lime zest.
  7. 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.

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

  1. For the passionfruit parfait: put the egg whites into a large bowl. Whip using an electric whisk until they form soft peaks.
  2. 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.
  3. In a separate bowl, whip together the double cream, icing sugar, yogurt and passionfruit. Fold into the Italian meringue.
  4. Line a tray with greaseproof paper and pour the mixture over it. Place in the freezer for 6 hours.
  5. Remove the tray, cut the parfait into 10 portions and place back in the freezer until ready to serve.
  6. For the mango salad: place the mango and kiwi in a bowl. Dress with the passionfruit pulp and lime zest.
  7. 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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