Mary Berry's Passionfruit Pots And Lemon Crisps Recipe
Description
These delicious Passionfruit Pots and Lemon Crisps by Mary Berry are a perfect dessert to serve up at a dinner party or special occasion. The sweet, creamy passionfruit pots are a great contrast to the zesty lemon crisps, which are made with a crunchy biscuit base and a light, lemony topping. This easy-to-follow recipe will have you creating a delightful dessert in no time!
Prep Time
This recipe takes approximately 25 minutes to prepare, plus an additional 25 minutes to cook. You'll also need to allow time for the pots and crisps to cool before serving.
Cook Time
25 minutes
Ingredients
- For the passionfruit pots:
- 3 large passionfruit
- 200g caster sugar
- 150ml double cream
- 60g butter
- 3 egg yolks
- For the lemon crisps:
- 125g plain flour
- 125g butter
- 100g caster sugar
- 1 large egg
- Grated zest of 1 lemon
- Juice of 1 lemon
Instructions
For the Passionfruit Pots:
Begin by preheating your oven to 180°C/Gas Mark 4. Cut the passionfruit in half and scoop out the insides into a small bowl. Set aside.
In a medium saucepan, melt the butter over a low heat. When melted, add the sugar and cream, stirring until the sugar has dissolved. Bring to a gentle simmer, then remove from the heat.
Whisk the egg yolks in a bowl, then slowly pour in the melted butter mixture, whisking continuously. Return the mixture to the saucepan and cook over a low heat for several minutes, stirring continuously until the mixture thickens.
Pour the mixture into four ovenproof ramekins, then top with the passionfruit pulp. Place the ramekins on a baking tray and bake in the preheated oven for 25 minutes, or until golden brown.
Allow the passionfruit pots to cool before serving.
For the Lemon Crisps:
In a food processor, combine the flour and butter and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again until combined.
Whisk the egg in a bowl and add to the food processor, along with the lemon zest and juice. Pulse until the mixture comes together to form a dough.
Turn the dough out onto a lightly floured work surface and roll out to a thickness of about 5mm. Cut into small circles with a 5cm round cutter and place on a baking tray lined with baking parchment.
Bake in the preheated oven for 25 minutes or until golden brown. Allow to cool before serving.
Equipment
- 4 ovenproof ramekins
- Medium saucepan
- Food processor
- Baking tray
- Baking parchment
- Rolling pin
- 5cm round cutter
Notes
These delicious passionfruit pots and lemon crisps are best served on the day they are made. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Nutrition: Per Serving
- Calories: 302 kcal
- Carbohydrates: 39.4g
- Fat: 14.4g
- Protein: 3.2g
- Sodium: 83mg
- Fiber: 0.7g
Recipe Tips
For a healthier version of this recipe, you can replace the butter and double cream with low-fat alternatives. You can also use a sugar substitute if desired. To make the lemon crisps extra crunchy, you can bake them for a few minutes longer, but make sure to keep a close eye on them so they don't burn.
For a different twist, you can try adding a teaspoon of ground ginger or nutmeg to the lemon crisp mixture. You could also try experimenting with different fruits for the passionfruit pots, such as mango or raspberry.
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