Who could resist this simple pudding of sweetened whipped cream studded with bits of tangy fruit? Fresh passion fruits, imported from New Zealand, arrive in markets in late January (the season runs through spring). Look for fruit with evenly wrinkled skin--the surest sign of ripeness.
14 passion fruits
2 cups heavy whipping cream
3/4 cup sugar
1 1/2 tablespoons Grand Marnier (or other orange liqueur)
How to Make It
Cut tops off of passion fruits and use a spoon to scoop out the pulp and seeds (you should have about 1 cup pulp, including seeds).
In a large bowl, combine heavy cream, sugar, and Grand Marnier and beat with a mixer on high speed until soft peaks form.
Gently fold all but 2 tbsp. of the passion-fruit pulp and seeds into the cream mixture.
Divide passion-fruit cream mixture among 8 parfait glasses, drizzling each with a bit of the reserved pulp and seeds.
This was a pretty good way to use up some of the passion fruits from my backyard. It would be much better, though, with a butter or waffle cookie served alongside. I ended up using a bit more passionfruit than called for, so it was a little looser, but still good and creamy. The leftovers kept better in the fridge than I expected, too.
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