Recipe for Dinner
Prepare as for Sherry Syllabub but substitute strong cider for the sherry and Calvados for the Grand Marnier and add 15 ml/1 tbsp icing (confectioners) sugar.
Prepare as for Sherry Syllabub but substitute whisky for the sherry and Drambuie for the Grand Marnier.
1 passion fruit
15 ml/1 tbsp caster (superfine) sugar 100 g/4 oz/1 cup quark 15 ml/1 tbsp pure orange juice Lemon juice
1 egg white
Halve the passion fruit. Scoop out the seeds into a sieve (strainer) over a bowl. Rub through the sieve with a wooden spoon (you should get about 15 ml/1 tbsp juice). Stir in the sugar, quark and orange juice. Taste and add a squeeze of lemon juice for sharpness, if necessary Whisk the egg white until stiff. Fold into the mixture with a metal spoon. Turn into two wine goblets. Chill to allow the mixture to separate into a juicy layer and a fluffy top.