PASSION FRUIT POTS WITH COCONUT STARS
Perfect party puddings - you can pop them all on a tray and pass them round
Provided by Sarah Cook
Time 35m
Number Of Ingredients 10
Steps:
- Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
- Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice - the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film - be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.
- Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.
- To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.
Nutrition Facts : Calories 782 calories, Fat 61 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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