George Calombaris’ Passionfruit Custard Fool with Granita
Passionfruit Custard Fool with Granita


  • 250ml full cream milk
  • 400ml thickened cream
  • 4 free range egg yolks
  • 20g corn flour
  • 225g caster sugar
  • 4 passionfruit, halved and scraped
  • 400ml fresh passionfruit juice
  • 200ml fresh orange juice


  1. To make the granita, combine 200g passionfruit and 100g orange juice with 75g sugar. In a small saucepan, bring to a simmer, stir and pour onto a tray and freeze until solid. When required, scrape surface with a fork. If not using immediately, keep in a hermetically sealed container
  2. Combine milk and 250g cream in a small saucepan over a medium heat, stirring constantly as this cannot be allowed to boil. Remove from the heat.
  3. Whisk yolks, 75g sugar and corn flour until well combined. Pour hot milk into bowl, whisking continuously. Return mixture to a saucepan over low heat. Stirring constantly for approximately 10 minutes or until the custard thickens and coats the back of a spoon. Add passionfruit, stir through. Reserve.
  4. With the remaining passionfruit and orange juice, place in a small saucepan with 75g sugar and reduce by half. Allow to cool. Whip the remaining thickened cream in a mixing bowl, and add the reduction to it. Combine and refrigerate until required.
  5. Layer the components in a glass, serve immediately.

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