Passion Fruit Cream Pots

Passion Fruit Cream Pots

Bring passion fruit cream pots to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Tropical Pale Ale when the food is ready.

Ingredients

Serves 4

• 250 g mascarpone (suitable for vegetarians)

• 200 ml double cream

• 60 g icing sugar

• 6 passion fruits

• 1 lime

• 8 ginger biscuits (suitable for vegetarians)

Instructions

1. Scoop passion fruit pulp into a bowl, stir in lime zest and reserve 2 tbsp for topping.

2. Beat mascarpone and sugar until smooth. Whip cream separately to soft peaks.

3. Fold cream and remaining pulp into mascarpone gently without overmixing.

4. Divide between 4 glasses and chill for 3 hours. Top with reserved pulp and serve with biscuits. Keep refrigerated.

Serving Suggestions

Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.

Pairing Tips

Start with Tropical Pale Ale. Passion fruit and citrus hop aromas echo the dessert. Keep bitterness low and choose a fruit-forward example to suit the cream. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.