Passionfruit Lemon Dessert

Ingredients

• 1 Vanilla bean
• 250 g crème fraîche
• 6 egg yolks
• 60 g raw cane sugar powdered
• 40 g liquid butter
• 1 tbsp spelt flour type 1050 (15 g)
• 1 tbsp cornstarch (15 g)
• 1 lemon
• 3 passionfruits
• 100 g Greek yogurt

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Whisk vanilla seeds with crème fraîche, egg yolks, powdered sugar, butter, flour, and cornstarch until smooth.

2. 2.

   Halve one lemon and two passionfruits, juice them, strain through a sieve, and fold the juice into the egg mixture. Pour into a 1.2‑l baking dish and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 25 minutes (the custard should still be slightly loose in the center).

3. 3.

   Let the custard cool slightly, then chill for about two hours. Halve the remaining passionfruit, juice it, and pour the yogurt over the chilled custard. Garnish with fruit juice and seeds before serving.