Passionfruit parfait

Isn't it amazing how one always picks the hottest, summer days in July to move? Between packing, labelling and cleaning, staying cool was a challenge. The fridge needed emptying anyways and so heres a dessert for the occasion!

Heres what I did:
Original recipe: Gale Gand's Passionfruit Parfait featured on Ming Tsai's website
- Mixed together 2 eggs, 3/4 cup heavy cream, 1/4 cup milk, 1/2 cup passionfruit puree, 1/4 cup sugar (or to taste).
- Cooked the mixture over water, whisking continuously till it thickened.
- Chucked it all into the freezer for 4-6 hours. I stirred every hour to break up crystals.

The verdict:
Delicious! Tart, sweet and creamy, it adds a whole new dimension to my passionfruit sorbet experience. If I'd taken the time to whip the cream, I might have achieved a creamier texture. Cut corners not-withstanding, the parfait was really quite refreshing.