Passion Fruit Cream with Raspberries 6 servings Emily Luchetti

Ingredients for Passion Fruit Cream with Raspberries:

• 4 large egg yolks
• 2 large eggs
• ½ cup plus two tablespoons granulated sugar
• ½ cup The Perfect Purée Passion Fruit Concentrate, thawed
• 1 cup heavy cream
• 1 ½ pints raspberries

Method for Passion Fruit Cream with Raspberries:

1. In a medium bowl, whisk the yolks and whole eggs with the ½ cup sugar and the lemon juice until smooth.

2. Transfer to a medium saucepan and cook over medium-low heat, stirring continuously with the heat-proof rubber spatula or wooden spoon, for about 5 minutes, or until the mixture thickens to a mayo-like consistency. (If the mixture gets lumpy at any point, switch to a whisk and whisk until it’s smoothed out.)

3. Strain the passion fruit through a mesh sieve into a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold, at least 1 hour. Overnight is fine.

4. Using a stand mixer or a handheld mixer whip the cream and the remaining 2 tablespoons sugar on medium-high speed until soft peaks form.

5. Fold the whipped cream into the chilled lemon curd.

To serve:

Put some raspberries in the bottom of six serving glasses or bowls. Spoon the passion fruit cream on top. Serve immediately.

The cream can be made the evening before. Keep refrigerated until you are ready to serve.