Ingredients

Serves 10

Parfait:
4 whole eggs
140 ml passionfruit juice, strained (approx. 1 dozen fruit)
160 gm castor sugar
250 gm unsalted butter, diced and chilled.
1 lemon
350 ml thickened cream


Honey almond brittle:
70 gm honey
70 gm castor sugar
30 gm glucose
10 gm unsalted butter
ΒΌ tsp bicarb soda
100 gm blanched almonds, roasted


Fresh mangoes to serve

Method

Parfait:
First, make the curd.
Combine eggs, juice, sugar and half of the diced butter in a mixing bowl.
Whisk continuously over bain-marie until thick (approx. ten minutes).
Remove mixing bowl from bain-marie, add remaining butter and a squeeze of lemon juice. Continue to whisk until butter is dissolved and allow to cool completely.  Reserve half of this curd and store in refrigerator for later use.
Whip cream until very soft peaks form. Fold in remaining half of passionfruit curd. The cream and curd will be equal quantities.
Pour into mould lined with plastic wrap and freeze for 5 hours minimum.

Almond brittle:
Arrange roasted almonds in an even layer on grease proof paper.
In a small heavy based pot, bring honey, sugar and glucose to boil over a moderate heat.
Once the caramel is amber and beginning to foam, remove from heat and set aside for 15 seconds to cool slightly.
Add butter and swirl pot to incorporate. Once butter is completely dissolved, add bicarb soda and again swirl pot vigorously to incorporate.
Pour immediately over nuts in an even fashion.
Allow to cool completely. Store in air-tight container until further use.

To serve:
Arrange sliced parfait with fresh mango or your favourite summer fruit. Garnish with chilled curd and chopped honey almond brittle.

Note:
The volume of pulp from fresh passionfruit can vary. Buy a few extra to ensure you have enough juice. Also, an extra spoon of the pulp will make for a nice garnish. To preserve excess curd, simply add equal quantity of whipped cream as per parfait and freeze.