Passion fruit cream with lychee

Preparation time (without cooling time):

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Ingredients for 4 people:

  • 8 passion fruit
  • 100 g icing sugar
  • 4 tablespoons lime juice
  • 300 g cream (30%)
  • 6 sheets white gelatine (alternatively 9 g powdered gelatine)
  • 5 lychees
  • ½ teaspoon vanilla extract
  • 2 tablespoons crème fraîche
  • 1 unwaxed lime


  1. Halve the passion fruit. Scoop out the pulp and reserve 4 teaspoonfuls. Sieve the remainder (will provide approx. 100 ml juice) and mix with 40 g icing sugar, the lime juice and 2 tablespoons of cream.
  2. Soften two sheets of gelatine in cold water, squeeze out and dissolve in a small pan on a low heat. (Alternatively prepare powdered gelatine according to the instructions on the packet.)  Stir the gelatine into the fruit mixture, transfer to tall glass dishes and chill for approx. 2 hours.
  3. Soften the remaining gelatine in cold water. Over a low heat, stir the rest of the cream, the vanilla extract, the remaining sugar and the gelatine – after squeezing out excess water – until the gelatine has dissolved. Allow the cream mixture to cool.
  4. Peel and stone the lychees and puree the flesh. Stir the lychee puree and crème fraîche into the cream mixture and pour into the glass dishes on top of the set passion fruit jelly. Chill for at least approx. 4 hours.
  5. Rinse off the lime under hot running water, dry and quarter. To serve, top each portion with one teaspoon of passion fruit pulp and garnish with a lime wedge.

Click here for more information on cooking and baking with gelatine.

Nutritional values per serving approx.:

  • Calories: 445
  • Joules: 1724
  • Protein: 6.7 g
  • Fat: 26,1 g
  • Carbohydrates: 43.2 g