Ingredients
Method:
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Milk powder 40 g
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Caster sugar 240 g
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Passion fruit (flesh and seeds only)12 in number 180 g
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White chocolate 250 g
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Lime juice 80 ml
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Double Cream 1.2 l
Preparation
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Method:
- Chill the ramekins.
- Scoop out the passion fruit, then sieve the seeds removing as much liquid a possible. Discard the seeds.
- Place the double cream, milk powder and the sugar in a pan and heat gently until the sugar has dissolved.
- Add the passion fruit juice then bring to the boil and simmer for 3 min.
- Take the cream off the heat and whisk in the white chocolate until incorporated then add in the lime juice.
- Pass the mixture to ensure it is smooth the divide the mix between the dishes and chill until set.
