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Passionfruit and Vanilla Terrine
600ml cream ¾ cup sugar 2-3 strips lime zest, cut with a peeler (no pith) 2 tsp vanilla extract 6 tsp gelatine 2 tbsp lime juice 600ml greek yoghurt ¼ cup strained preserved passionfruit syrup passionfruit pulp or extra syrup, to serve Preserved Passionfruit Syrup 1 cup passionfruit pulp 1 cup white or brown sugar
© Annabel Langbein Media
Preserved Passionfruit Syrup
Make Preserved Passionfruit Syrup in advance. It is a great way to preserve passionfruit – equal volumes of passionfruit and sugar create a rich macerating syrup. Place passionfruit pulp in a sterilised jar and pour over sugar. Cover and store in fridge. Shake occasionally over the first day or two until all the sugar dissolves. Keeps in the fridge for months. Syrup can be sieved to remove pips if preferred.
To make Passionfruit & Vanilla Terrine, heat cream and sugar with lime zest and vanilla. Bring to a simmer, remove from heat and discard lime rind. Dissolve gelatine in lime juice and stir into the hot cream. Whisk in yoghurt and Preserved Passionfruit Syrup until evenly combined. Transfer mixture to a 2 litre container (an icecream carton works fine), or chill in individual moulds lined with plastic wrap. Chill for at least 3 hours until firm.
Serve in scoops, or loosen edges and unmould. Accompany with passionfruit pulp or Preserved Passionfruit Syrup. Terrine will keep in the fridge for up to 4 days.
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