PASSIONFRUIT CREAM RECIPE

 

This passionfruit cream is a favourite conserve for devonshire tea.

INGREDIENTS:

350g cream cheese at room temperature

4 large passion fruits with pulp removed, strained and set aside

100g sifted icing sugar

METHOD:

Combine all ingredients in a large bowl and whisk until smooth.

Next add the reserved passionfruit pulp and stir through.

Makes enough for 18 scones



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