A couple of weeks ago my friends and I had the sudden realization that it was Friday, we were all together in someone’s house, and we were having dinner. There were lewd jokes, plenty of laughter, and enough alcohol to kill an elephant, but instead of getting ready to go out, we were comfortably ensconced with a drink and dessert, and good company.
There is a moment in life – a sneaky, swift moment – in which long, loud parties lose their appeal after a week of working and being a responsible adult. When that moment snuck on me, it took me some time to realize what was going on, but when I did, it was kind of a relief. Partying, though still fun, takes so much effort. However, cooking for company, well, that is just a delight.
One of the first things I worked on when I started having people over was the state of my desserts menu. Boring. So I did a little research and came to this jewel: a passion fruit dessert that will leave your guests licking their spoons.
First, mix a can of condensed milk and 200ml of heavy cream. Next, put a strainer over the mix and pour a bag of passion fruit pulp (with its seeds). The black pips will stay in the strainer while the liquid goes into the bowl. Mix the ingredients in the bowl and put that in the fridge.
Then, take what’s left in the strainer (black seed and the thicker gobs of the pulp) and put it in a smallish saucepan. Add three or four spoons of sugar, a bit of water, white wine, and, if you’re feeling adventurous, a lemon verbena leave. Leave that to simmer, stirring every now and then, for about 30 min. The pips will become crunchy with the sugar and the pulp will thicken to almost jam consistency. I usually leave that to cool too, and add it on top of the passion fruit cream right before serving so that it doesn’t sink to the bottom.
It is simple, it is easy, and it is delicious!