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Wednesday, 30 March 2016

An Eastery teacup

A tasty treat from you on todays post, in the form of passion fruit and lime pots. This is not a part of my Bake and Make series as I have done this months bake so this is separate.
 
I made these for Easter, hence why they have grated chocolate and mini eggs to create a nest.
This delicious dessert comes from Mary Berry and her Fool Proof Cooking programme, which was shown on BBC Two earlier this year. 
 
 
So here is 'Passion Fruit and Lime pots'...

This recipe is Mary Berry's, taken from Fool Proof Cooking programme, no copyright infringement intended.

Ingredients:
 
A lime
5 passion fruits (I used coolie as I could not find any in the supermarket)
600ml double cream
100g caster sugar
 
For the dishes to serve it in, I used teacups as you don't need huge bowls as it is quite rich so put the dessert in small ramequins.
 
What to do:
 
1. Place the double cream and sugar into a saucepan and heat until sugar has dissolved completely.
2. Whilst that is on the heat, juice your lime and passion fruit, sieving the latter to get rid of any seeds.
3. Once the sugar has dissolved in the cream, add both fruit juices and stir until the mixture is thick.
4. Pour the mixture into your chosen dishes, leave to set over 4 hours in the fridge. Decorate how you wish. 
 
And here is the final treat...



 
I served this with the grated chocolate and mini eggs as I made this for Easter but you can use any passion fruit seeds you may have or even raspberries.
The smoothness of the creamy passion fruit with the zestiness of the lime along with the chocolate, you cannot go wrong with this dessert.
It took about 20-30minutes to make and the four hours is definitely worth it.
Decorate it whatever you fancy. Raspberries, passion fruit seeds, chocolate, a slice of lime, the list is endless.
 
Well there you have it, a spring treat for you in four easy steps!
Until next time

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All photographs are my own!
 

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