Fruit Cream Recipes

Steps:

• Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
• Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
• Consume on the same day as it would end up turning sour.
• The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
• You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
• If conscious about calories in cream , you can also substitute the cream with beaten yogurt.

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.