Cut
off the tops of the passion fruit and scoop out the flesh and seeds.
Heat
the sugar, lemon juice and water over low heat, stirring once or
twice, until the sugar dissolves.
Bring
to the boil, simmer for 5 minutes then add the fruit and seeds.
Simmer
for not more than 2 minutes.
Sieve
the fruit and leave the purée to cool.
You
can use a few of the seeds - which are chewy but edible - to
decorate the dish.
Cover
the cold purée and freeze for 1 hour.
Beat
it vigorously to break down the ice crystals, then beat in the
yoghurt.
Cover
and freeze again for 2 hours.
Leave
to soften in the refrigerator for about 30 minutes before serving.
Serve
in ramekin dishes in small scoops made with a vegetable baller.
Decorate with some washed and dried seeds.
Langue
au chat biscuits are a good accompaniment.
Serves 4
You can of
course use whipped double cream in place of the yoghurt for a richer
dessert with a much 'fuller' flavor.
Guava
cream can be made in just the same way. Skin and simmer 3-4 guavas,
depending on size, then sieve out the fat round seeds. Replace the lemon
juice with the juice of 1 orange.
