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Saturday, October 21, 2017

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Passionate purple fruit wins hearts

Dazz Switalla
Flavour Secrets
No.1 The Strand Chef
www.no1thestrand.co.nz

The time of the year has come when the sun starts to ripen passionfruit, as it competes with the grape vine to smother the chicken compound fence.

This year again there’s hardly any grapes, but there’s heaps of passionfruit – and a lot of us just love them.

The exotic smell and taste of passionfruit is something which triggers memories, and the wait for the fruit to begin to darken and eventually wrinkle for an intensified sweet flavour.

On Valentines Day inspired chefs often create a dish for this time of the year, when the restaurant is fully booked out with passion on the diner’s mind.

So somehow the passionfruit is aptly named – and besides wanting to make a perfume from the fruit or flowers, which are simply stunning, there’s a simple dessert you can make for your valentine to show your passion.

To make something for your partner or valentine is a great way to show you care – and the combination of a heart-shaped shortbread and sublime passionfruit mousse will win some hearts.

Passion fruit mousse with macadamia shortbread hearts

Ingredients

½ cup passionfruit pulp

50g sugar

3 egg yolks

80g unsalted butter

300ml whipped cream

230g icing sugar

Gluten-free shortbread

100g ground almonds

100g finely chopped macadamia nuts

175g gluten-free custard powder

200g fine polenta

220g icing sugar

300g softened semi-melted butter

A few drops of water and lemon juice

Method

In a large bowl, mix the dry ingredients for the shortbread then stir in the half-melted butter. Add a few drops of water to form a stiff dough and roll out between some greaseproof paper.

Cut or stamp out some heart-shaped pieces about 2-3cm thick bake at 170 degrees Celsius for 25 minutes until just golden, then cool on a wire rack.

To make the mouse place the first four ingredients in a heavy glass mixing bowl over boiling water and whisk until thick allow to cool completely.

Then fold in the just-beaten whipped cream in two batches – one to lighten and one to finish the mousse – then allow to chill well for two-three hours before serving with the shortbread and some freshly-squeezed passionfruit.

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