PASSIONFRUIT
Sweet treats get a special tang with these wonderful packages.
Passionfruit lime curd, rum and mascarpone cake
This easy cake is a simple base that can take being partnered with some intense flavours, such as these, which make it just that little more luxurious. My top tip for this recipe is using lemonade rather than making sugar syrup — this is a winning timesaver in my eyes. This cake is ideal for a special afternoon tea or as a dessert.
Serves: 8
Prep time: 20 mins
Cook time: 50 mins (including the curd)
170g butter
1 cup caster sugar
200g mascarpone
3 eggs, lightly beaten
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup lemonade
1 Tbsp dark rum To finish
200g mascarpone (extra)
1 cup passionfruit and lime curd
¼ cup pecans
Preheat the oven to 180C.
Grease and line a 20cm cake tin with baking paper.
Cream the butter and sugar until pale, add half the mascarpone and continue to beat.
Add the lightly beaten eggs slowly.
Add the flour, baking powder, salt and fold the mixture together gently.
Pour the mixture into the lined cake tin and bake for 25-30 minutes or until a skewer comes out clean.
Remove cake from the oven; mix together the lemonade and rum then pour over the cake.
Cool the cake on a wire rack and prepare the curd.
To serve, mix together the curd and mascarpone.
Spread the curd mixture over the entire cake, and top with the chopped pecans.
Passionfruit lime curd
Makes: 1 cup (approx.)
Prep time: 20 mins
2 limes, zest and juice
2 passionfruit
½ cup caster sugar
50g butter
1 tsp cornflour
2 eggs, lightly beaten
In a saucepan, heat the lime zest and juice, passionfruit pulp, sugar, butter and cornflour. Whisk until butter is melted. Continue to whisk, slowly adding the eggs. Stir constantly until the mixture thickens, this should take 4 -5 minutes.
Refrigerate until ready to use.
Passionfruit marshmallow
All I can say is “oh my goodness”, this stuff is divine. It may seem like a bit of a fiddle needing a sugar thermometer and a stand mixer but seriously, give it a go and you will be rewarded. If you want to make this outside of passionfruit season try a store-bought pulp; I use the Fresh As freeze-dried passionfruit powder. Makes: 25 pieces (approx.) Prep time: 40 mins
5 sheets gelatin gold grade
2 cups caster sugar
1 cup water
2 egg whites
1 Tbsp freeze-dried passionfruit powder
½ cup fresh passionfruit pulp Coating
2 Tbsp cornflour
2 Tbsp icing sugar
1 Tbsp extra freeze-dried passionfruit powder
Grease and fully line a 20x20cm baking tin with baking paper.
Place the gelatin in a dish of cold water to soften; this should take about 5 minutes.
Add the sugar and water to a saucepan, place over a medium heat and stir to dissolve the sugar.
Bring to the boil and let it continue for 10-15 minutes or until the temperature reaches 118C on a sugar thermometer.
While making the sugar syrup, using a stand mixer, place the egg whites into the bowl and whisk till stiff peaks form.
Take the sugar syrup from the heat, remove the gelatin leaves from the water, squeeze out all excess water and place them in the syrup. Stir the gelatin through until dissolved.
With the mixer running at a slow speed, add the gelatin syrup mixture in a thin steady stream to the egg whites. The mixture should be thick and glossy.
Add the fresh dried passionfruit powder. Continue to beat the marshmallow for another 10 minutes till thick and fluffy.
Pour the marshmallow into the prepared tray, dollop spoonfuls of the passionfruit pulp over the top of the marshmallow, take a knife or skewer and swirl the pulp through the mixture. Leave to set for at least 6 hours.
To finish the marshmallow, mix together the coating ingredients: cornflour, icing sugar and fresh freeze dried passionfruit powder.
Cut the marshmallow into squares and roll in the coating. Store in an airtight container with baking paper between the layers in a cool place.