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Passionfruit cream

100 grams

passionfruit juice

150 grams


50 grams


20 grams


50 grams

egg yolk


cardamom seeds

2 sprigs


Mix the passionfruit juice with the cream, the sugar, the cornstarch, the egg yolk, the cardamom seeds and the tarragon. Now mix this well and then while stirring cook the cream till it has thickened. Then pass the cream through a fine sieve to remove the tarragon and cardamom. Now cover it with foil and let it cool down in your fridge. After that mix it for 30 seconds and transfer it into a piping bag fitted with a small nozzle. Keep it in your fridge for later.


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