photography Chris Court
vanilla and passionfruit cups
- 1 cup (250ml) pouring (single) cream
- 1 teaspoon vanilla extract
- ¼ cup (55g) caster (superfine) sugar
- ⅔cups (160ml) store-bought passionfruit pulp in syrup
Place the cream, vanilla and sugar in a bowl and whisk until soft peaks form. Spoon 2 tablespoons of the passionfruit pulp into each glass and top with the vanilla cream mixture to serve. Serves 4.
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