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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/ Gas 4. Lightly butter 6 ramekins and place a circle of greaseproof paper in the bases. Place them in a roasting tin.
  • Bring the cream and vanilla to boiling point. Sieve the flesh of four passion fruits and beat together with the sugar, eggs and lemon curd. Whisk in the hot cream. Ladle into the ramekins and half fill the roasting tin with boiling water.
  • Bake for 25-30 minutes or until set, then leave to cool before chilling. Run a knife round the rim of the ramekins to help loosen the creams.
  • Run a knife round the insides of the creams, then invert them on to serving plates, tapping the base firmly. Carefully peel off the greaseproof paper and chill. Just before serving, spoon on a little passion fruit flesh and add a herb leaf.


  • Butter, for greasing
  • 600 ml double cream, or a mixture of single and double cream
  • A few drops of vanilla essence
  • 8 passion fruits
  • 5 tablespoon caster sugar
  • 8 eggs
  • 3 tablespoon lemon curd
  • Clotted cream and mint or geranium leaves, to serve

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