Whisk the cream until it holds its shape and fold it into the cold egg custard. Whisk the egg whites in a clean bowl until soft peaks form. Fold them into the lemon custard gently, until everything is amalgamated.
Carefully pour into serving glasses. Chill for at least six hours or overnight. Spoon some passion fruit pulp on top to decorate.
CHOCOLATE ORANGE CRÈMES
These are best made on the day. Makes four large or eight little portions.
200g dark chocolate
2 tbsp fresh orange juice
250ml whipping cream
Finely grated orange zest or chopped pistachios and rose petals
Break the chocolate into small squares and place in a bowl with the orange juice. Sit the bowl over a pan of simmering water and heat gently, stirring until the chocolate melts and becomes a smooth, glossy mixture. Remove from the heat and allow to cool for 20 minutes.
Whisk the cream until it forms soft peaks then, using a metal spoon, fold carefully into the chocolate mixture – make sure you don’t beat it as this will knock out all the air bubbles.
Divide between glasses and chill for two hours before serving, sprinkled with chopped pistachios and dried rose petals or a few curls of orange zest.
CHOCOLATE ALMOND CLOUDS
These wonderful little meringue clouds will be a hit with young and old. I prefer to make really tiny ones, literally a half teaspoon of the mix, and sandwich two together with sweet chestnut puree. Chestnut puree comes in tins or jars can be found in most good food shops .
2 egg whites
Pinch of salt
100g caster sugar
1 tsp vanilla essence
90g nibbed almonds
90g dark chocolate chopped up the same size as the nibbed almonds
Preheat an oven to 180 degrees/gas 4. Line the baking trays with parchment paper.
Beat the egg whites and salt together until stiff, then add the sugar and vanilla and continue beating until the egg whites hold stiff peaks and form a glossy stiff meringue. Fold in the chocolate and almonds.
Drop half teaspoonfulls of the mixture onto the prepared trays. Put in the oven and turn it off. Leave them in the oven overnight with the door closed.
To serve, sandwich together with sweet chestnut puree. These can be stored in an airtight container, before sandwiching together, for at least a week.
60g caster sugar
220g flaked almonds
Finely grated rind of a small orange
50g dried sour cherries or cranberries
150g dark chocolate
Preheat the oven to 160 degrees/gas 3. Line two baking trays with parchment paper. In a saucepan, melt the butter, cream and sugar together and bring to the boil. Take off the heat and stir in the almonds, orange rind, flour and dried sour cherries or cranberries. Mix well until combined.