vanilla and passionfruit cups

  • 1 cup (250ml) pouring (single) cream
  • 1 teaspoon vanilla extract 
  • ¼ cup (55g) caster (superfine) sugar 
  •  ⅔ cups (160ml) store-bought passionfruit pulp in syrup
  1. Place the cream, vanilla and sugar in a bowl and whisk until soft peaks form. Spoon 2 tablespoons of the passionfruit pulp into each glass and top with the vanilla cream mixture to serve. Serves 4.
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