Passion Fruit Syllabub

For a deliciously exotic dessert try Paul Heathcote's passion fruit flavoured version of a traditional British dessert
By Paul Heathcote
Passion Fruit Syllabub
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 8 passion fruit
  • 100 ml freshly squeezed orange juice
  • 75 g caster sugar
  • 300 ml thick double cream
  • 100 ml Kirsch or raspberry/ peach liqueur
  • Sprigs of mint


1. Cut 7 of the passion fruits in half and scrape out the pulp into a small pan.

2. Add the orange juice and sugar, bring to the boil and simmer briefly. Remove from heat.

3. Pass through a sieve to remove the seeds.

4. In a mixing bowl whip the cream until thick, being careful not to over whip.

5. Using a spatula or wooden spoon slowly incorporate the passion fruit juice until it is completely blended. Fold in the Kirsch.

6. Spoon into 4-6 small glasses. Cut the remaining passion fruit in half and spoon a little of the seeds and pulp onto the top of each dessert, decorate with mint and serve.

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