Lemon passionfruit creams with shortbread
Lemon passionfruit creams with shortbread
SERVES PREP AND COOK TIME 6 45 MINUTES (+ OVERNIGHT REFRIGERATION) You need to begin this recipe a day ahead.
5 INGREDIENTS
3 large (600g) lemons
600ml pouring cream
⅓ cup (80g) passionfruit pulp 1⅔ cups (250g) plain flour 150g fresh blueberries
PANTRY STAPLES
¼ cup (55g) caster sugar, plus ⅓ cup (75g) extra
180g cold butter 1 Finely grate rind from the lemons; you will need 1 tablespoon. Squeeze juice from 1½ lemons; you will need ¼ cup juice.
2 Place cream and sugar in a heavybased saucepan over high heat; stir continuously until mixture boils. Reduce heat to medium; simmer, stirring, for a further 2 minutes.
Remove from heat; cool for 10 minutes.
3 Add lemon juice and 2 teaspoons of the rind to cream mixture; stir gently for 5 seconds. Do not over mix. Pour into six ¾-cup (180ml) glasses or small wide bowls. Spoon half the passionfruit pulp into the lemon mixture. Refrigerate overnight until set.
4 For lemon shortbread, chop butter. Process flour, extra sugar, remaining lemon rind and chopped butter until combined. With the motor operating,
Sweet, yet tart, and so creamy, this treat teases the tastebuds.
add 1 tablespoon cold water; process until the mixture forms a soft ball. Divide dough in half; flatten each portion into a disc. Wrap each in plastic wrap; refrigerate for 20 minutes or until firm.
5 Preheat the oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
6 Roll each disc of shortbread out between lightly floured sheets of baking paper until 3mm thick. Remove top sheet of baking paper, transfer dough on paper to oven trays. Bake for 15 minutes or until shortbread is golden. Cut into shards while still warm; cool on trays.
7 Top lemon creams with remaining passionfruit and the blueberries; serve with lemon shortbread. Shortbread suitable to freeze. Not suitable to microwave.