Ingredients
For the lassi
3 passion fruit
55g/2oz unsalted butter
2 free-range eggs, yolks only
1 tbsp caster sugar
3 tbsp ready-made mango purée
200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
For the pistachio brittle
25g/1oz pistachio nuts, shells removed
25g/1oz caster sugar
Method
1. For the lassi, sieve two of the passion fruit to remove the pips, and place the juice into a heatproof bowl with the butter, egg yolks and sugar.
2. Suspend the bowl over a pan of boiling water, ensuring that the water does not touch the bottom of the bowl, and whisk the contents for 5-6 minutes until the butter melts and the mixture begins to thicken, then remove from the heat. (Be sure not to overheat or the mixture will curdle.) Stir in the mango purée.
3. In a separate bowl, fold the passion fruit and mango curd into the whipped cream. Chill in the freezer for 5-10 minutes.
4. For the pistachio brittle, soak the nuts in boiling water for 4-5 minutes to soften their skins, then peel, then pat dry. Place the peeled nuts and the sugar into a frying pan and heat over a medium heat until the sugar has melted and is bubbling. Tip onto a sheet of aluminium foil, and set aside until the mixture has cooled and set.
5. To serve, chop up the hardened pistachio brittle and sprinkle half into the base of a glass serving dish. Spoon half of the lassi mixture on top, then scoop the flesh from the remaining passion fruit into the centre. Follow with the remaining lassi, then sprinkle with the remaining pistachio brittle.
