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lightly whip the cream and mix with the yoghurt. Fold through the passionfruit pulp and honey. To serve, place some of the fruit salad on a bowl and top with a dollop of the yoghurt cream.
But don’t get the wrong idea—with butter, a drizzle of hazelnut oil, and a dressing made from creamy strained yogurt (a Guiliano staple), there’s nothing dietetic about it.
Remove from heat and allow to cool. Fold in the yoghurt and pour into 4 glasses or moulds. Place in fridge and allow to set. Place juice from both lemons and zest in a pan with the sugar and ...