Fiona Poole Passionfruit Syllabub
With the abundance of passionfruit in my house at the moment I was looking for a quick easy dessert in order to use them all up! After searching the net I found a recipe for Passionfruit Syllabub. It was extremely quick and easy to make. The result was alot richer than expected while being tangy and light at the same time. The recipe stated that it serves 6, I would say it would stretch to 8 easily. I served it with some interesting biscuits/wafers called “Snow Crepes” that I found in the local Asian grocer. The syllabub would go well accompanied by fresh fruit and savoiardi (sponge finger) biscuits. My adapted recipe is below.
Recipe:
10 passionfruits, flesh scooped out
2 tablespoonfuls lemon juice a little grated lemon rind
85g icing sugar
300ml cream, whipped
2 egg whites, beaten until stiff
Warm the passionfruit pulp in a saucepan.
Push the pulp through a sieve into a bowl. Keep some of the seeds for decoration.
Add the lemon juice to the fruit pulp.
Stir in the icing sugar.
Fold in the whipped cream.
Fold in the whipped egg whites.
Spoon into serving dishes.
Decorate with grated lemon rind and a few of the reserved passionfruit seeds.
Fiona Poole 
Yum, definately trying this one, I loooovvvveee passionfruit! Thanks it looks great.