vanilla and passionfruit cups
- 1 cup (250ml) pouring (single) cream
- 1 teaspoon vanilla extract
- ¼ cup (55g) caster (superfine) sugar
- ⅔ cups (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.
There are no comments for this entry yet.