Passion Fruit Creams | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• First remove the seeds from the fruit and place in a sieve over a bowl. Using the back of a spoon or folk push all the juice through, just leaving the seeds behind. Reserve both for now.
• In a small bowl combine the cornflour and oat milk.
• In a pan add the oat cream and sugar, stir to combine. Add the cornflour mix and stir again.
• Gentle heat the cream mix stirring continuously, until lightly bubbling and thickened. You want it to coat the back of a spoon. Remember these are creams, so they will not set as firm as puddings.
• Remove from the heat and allow to cool a little.
• Stir in the juice from 1 lemon and roughly 80ml of the reserved passion fruit juice. Stir to combine. Put the remaining juice into a small bowl and place in the fridge till later.
• If you like you can add back in some pomegranate seeds, not too many just 1 tbsp. max for some added texture.
• Pour the cream into 8 small pots espresso sized and leave to cool before placing them in fridge for a good couple of hours or overnight.
• When you are ready to serve, remove the creams and add a little puddle of the reserved passion fruit juice to the top of each one. If you like an edible flower or petal looks very pretty.
• Serve on their own or with some little biscuits like my Cardamom and Pistachio Shortbread Rounds .