Ingredients
Passionfruit parfait
Egg yolks4
Caster sugar100 g
Passionfruit pulp (strained)80 ml
Heavy cream, whipped to soft peaks300 ml
Shortbread
Butter, softened100 g
Icing sugar50 g
Plain flour (or GF flour blend)150 g
Rice flour20 g
Vanilla extract1 tsp
Passionfruit jelly
Passionfruit pulp80 ml
Caster sugar20 g
Leaf gelatine (soaked)2 leaves
Water30 ml
Garnish
Fresh passionfruit half1
Micro mint3 leaves
Method
- 11. Make parfait: whisk egg yolks and sugar over a bain-marie to 82 °C; cool slightly; fold in passionfruit pulp; fold in whipped cream; pour into moulds; freeze minimum 4 hr.
- 22. Make shortbread: cream butter and icing sugar; fold in flours and vanilla; roll to 5 mm; cut into shapes; bake at 160 °C for 12–14 min until pale gold; cool.
- 33. Make passionfruit jelly: dissolve sugar in passionfruit and water over gentle heat; squeeze and add soaked gelatine; stir until dissolved; pour into a shallow tray; set in refrigerator for 2 hr minimum; cut into cubes.
- 44. To plate: remove parfait from freezer 3 min before service to temper slightly.
- 55. Place shortbread on a chilled plate; unmould or scoop parfait on top.
- 66. Arrange passionfruit jelly cubes and half-passionfruit alongside.
- 77. Garnish with micro mint; serve immediately before parfait softens.
Quality Check
- Parfait is frozen solid but not icy — creamy on the palate.
- Shortbread is pale gold, crisp and buttery — not pale-raw or overly browned.
- Jelly is set and holds clean cube shape — not too firm or syrupy.
- Plated and served within 3 min of removing from freezer.
Desserts Standards
All hot desserts served immediately — do not hold
Plating is part of the standard — follow the card
Ice cream scooped to order — never pre-scooped
Equipment
Moulds, freezer, bain-marie, electric mixer, baking tray, oven (160 °C), shallow jelly tray, chilled plate
Allergens & Dietary
dairyeggglutenGF