Passion Fruit Pancakes, Passion Fruit & Pineapple Yoghurt Cake, Passion Fruit Custard Galette, Passion Fruit & Lime Soufflés.
Passion Fruit Pancakes, Passion Fruit & Pineapple Yoghurt Cake, Passion Fruit Custard Galette, Passion Fruit & Lime Soufflés.
Passion Fruit & Pineapple Yoghurt Cake
Prep 10 mins • Cook 1 hour • Serves 8
440 g can crushed pineapple in juice • 1 cup caster sugar • 150 g unsalted butter, melted, cooled
• 1 / 3 cup Greek yoghurt • 2 eggs, lightly whisked • 3 passion fruit, pulp, plus extra, to serve
• 1 tsp lemon zest • 1¾ cups self-raising flour, sifted Glagce Icing , 1½ cups icing-sugar mixture, sifted
• ¼ cup vanilla yoghurt • 2 tbsps passion fruit pulp, strained 1
1) Preheat oven to moderate, 180 C. Lightly grease and line a 10 x 20 cm loaf pan.
2) In a medium bowl, whisk pineapple, sugar, butter, yoghurt, eggs, passion fruit and zest together. Lightly fold flour through. Spoon mixture into pan.
3) Bake 55- 60 mins until cooked when tested with a skewer. Cool in pan 10 mins before turning onto a wire rack to cool completely.
4) Glace Icing In a small bowl combine sugar, yoghurt, and passion fruit pulp until well combined. Drizzle over cake. Spread over cooled loaf. Top with blueberries and extra passion fruit.
Passion Fruit Pancakes
Prep 20 mins • Cook 30 mins • Serves 4
2 cups self-raising flour • ½ cup brown sugar • 1½ cups milk • 2 eggs
• 4 passion fruit, pulp • ½ cup caster sugar • 20 g butter, melted
• Coconut yoghurt, 2 sliced bananas, toasted coconut flakes, to serve
1) In a medium bowl, sift flour. Stir in sugar. Make a well in centre.
2) In a medium jug, whisk milk, eggs and 2 tbsps passion fruit pulp together. Whisk into the flour mixture until well combined. Set aside
3) In a small saucepan, heat caster sugar and remaining passion fruit pulp on medium. Stir until sugar dissolves. Increase heat to high and cook 2-3 mins without stirring, until thickened. Set aside.
4) Heat a large non-stick frying pan on medium. Brush with a little butter. Pour ¼ cup batter into pan. Cook 2 mins until bubbles appear and begin to break. turn and cook 1 min until golden. Cover to keep warm. Repeat with remaining butter.
5) Serve pancakes topped with coconut yoghurt, banana slices, passion fruit sauce and toasted coconut flakes.
Passion Fruit Custard Galette
Prep 20 mins (plus chilling) • Cook 25 mins • Serves 8
1½ sheets frozen puff pastry, thawed • 1 cup milk • 1 vanilla bean, split • 3 egg yolks • ¼ cup caster sugar
• ¼ cup plain flour, sifted • 4 passion fruit, pulp • ½ cup raspberries • 50 g white chocolate, melted
1) Preheat oven to very hot, 220 C. Lightly grease a 25-cm fluted tart pan.
2) Line pan base with pastry, joining and trimming to fit. Bake blind 15 mins. Remove filling and bake a further 10 mins until golden brown.
3) Meanwhile, in a saucepan, heat milk and vanilla on high to almost boiling point. Remove from heat. Set aside 5 mins to infuse flavours. Remove vanilla pod.
4) In a bowl, whisk egg yolks, sugar and flour together until pale and smooth. Gradually whisk in hot milk until well combined. Return mixture to saucepan. Cook, whisking constantly, on medium, until custard thickens and boils. Simmer, stirring, 3 mins.
5) Transfer custard to a bowl. Cover with plastic wrap, pressing wrap directly on surface of custard to prevent a skin from forming. Cool to room temperature.
6) When ready to serve, spread custard over pastry base then top with passion fruit pulp. Scatter with raspberries and serve drizzled with chocolate.
Passion Fruit & Lime Soufflés
Prep 15 mins • Cook 15 mins • Serves 4
20 g butter, softened • 1 tbsp caster sugar • 5 passion fruit, pulp, plus pulp of 1 extra • 2 egg yolks
• ½ cup icing-sugar mixture, sifted • 1 tbsp lime juice • 1 tsp finely grated lime zest • 4 egg-whites • ½ cup cream, whipped
1) Preheat oven to hot, 200 C. Lightly grease 4 x 1-cup ramekins with butter. Dust with sugar, shaking out any excess. Place ramekins on an oven tray.
2) In a sieve over a bowl, strain passion fruit. Measure juice and return enough of the seeds to make ½ cup pulp.
3) In a medium bowl, whisk egg yolks, passion fruit, and 2 tbsps icing sugar, juice and zest.
4) In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add remaining icing sugar, beating until firm peaks form.
5) Gently fold egg-white mixture into passion fruit mixture until just combined.
6) Carefully spoon mixture into dishes. Level tops and run your thumb around the edge of each ramekin. Bake 10-12 mins until soufflés are well risen and golden.
7) Meanwhile, in a small bowl, combine whipped cream with extra passion fruit pulp. Set aside. Dust with icing sugar. Serve straight away with passion fruit cream.
