Passion fruit have an intense, deeply perfumed flavour, their skins becoming heavily shrivelled when ripe.
Halve the leathery skin and scoop out seeds to eat as they are, or push through a sieve with a little boiling water to extract the juice.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
So easy to make and with almost no fat at all these jellies are a real winner, especially after Christmas when you need a respite from rich food!
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.