Passionfruit Soufflés

Last year my family and I visited the d’Arenberg Cube in McLaren Vale and had an incredible 3-course lunch at the award winning d’Arry’s Verandah Restaurant. Everything was delicious, but a particular favourite dish was the passionfruit soufflé. While we’re looking forward to dining at d’Arry’s again soon, in the meantime we’re enjoying this copycat version that’s pretty darn close to the real thing.

Soufflés have a reputation for being difficult, but please don’t be afraid of cooking them at home – they’re really very easy. Just make sure you serve immediately as they start to ‘deflate’ quickly.

Ingredients (makes 4)
20g melted butter, for greasing
Caster sugar, for dusting
⅓ cup passionfruit pulp
1½ tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons corn flour
2 teaspoons water
3 eggwhites
2 tablespoons extra caster sugar
Icing sugar, for dusting
Whipped cream or vanilla ice cream, to serve (optional)


Method
Preheat the oven to 180°C (160°C fan-forced).

Brush the inside of four ¾-cup ramekins with the melted butter, dust with caster sugar and place on a baking tray. 

Place the passionfruit pulp, sugar and lemon juice in a small saucepan over low heat and stir until the sugar has dissolved. Bring to the boil. Combine the cornflour and water in a small bowl and mix to form a smooth paste. Stir the cornflour paste into the passionfruit mixture and whisk continuously for 30 seconds or until the mixture has thickened. Cool the passionfruit mixture in the fridge for 5-10 mins. 

Place the eggwhites in a large bowl and beat with electric beaters until soft peaks form. Gradually add the extra caster sugar and beat until glossy. Gently fold cooled passionfruit mixture into the eggwhites until just combined. Spoon into the ramekins, smooth the tops with a butter knife and bake for 10 minutes or until risen and just golden.

Serve immediately dusted with icing sugar and with ice cream or cream. Enjoy!

Recipe adapted from Donna Hay’s ‘PASSIONFRUIT SOUFFLE’ and inspired by d’Arry’s Verandah Restaurant

Passionfruit Pie

The combination of buttery pastry, tangy passionfruit and creamy white chocolate in this pie is absolutely delicious! This is a fairly time-consuming recipe so definitely one I reserve for special occasions. I would recommend using a mixture of fresh and frozen passionfruit pulp to keep it economical unless you have an abundance of fresh passionfruit (in which case, feel free to send some my way!)

Ingredients (serves 12)
White chocolate ganache
125g white chocolate, chopped
½ cup thickened cream

Pastry
1¾ cups plain flour
¼ cup icing sugar mixture
125g cold unsalted butter, cubed
1 egg, lightly beaten

Passionfruit syrup
Pulp of 4 passionfruit
¼ cup caster sugar

Passionfruit crème pâtissière
Pulp of 8 passionfruit
400ml thickened cream
1 teaspoon vanilla paste
1 wide strip lemon zest
4 egg yolks
125g caster sugar
⅓ cup cornflour
50g butter, cubed

Method

To make the ganache, microwave the white chocolate in short bursts until melted. Add the cream and refrigerate for 2 hours until thickened.

For the pastry, place the flour and icing sugar into a food processor and add the butter. Process in short bursts until the mixture has a fine crumb consistency. Add the egg and process until the mixture just starts to come together. Turn out onto a clean bench and gather the dough together. Press into a thick disc, wrap in clingfilm and refrigerate for 15 minutes.

When the dough has chilled, roll it out on a sheet of non-stick baking paper to fit a 26cm loose-based non-stick flan tin. Carefully line the tin with the pastry, easing it into the corners. Trim any overhanging pastry, prick small holes with a fork and refrigerate for 30 minutes. Meanwhile, preheat the oven to 180°C (160°C fan-forced).

Cover the pastry with a sheet of non-stick baking paper and fill it with pastry weights. Blind bake the pastry for 15 minutes, remove the weights and paper, and bake for a further 10-15 minutes or until light golden brown. Remove from the oven and cool completely.

To make the passionfruit syrup, place the passionfruit pulp and sugar in a small saucepan with half a cup of water. Stir over low heat to dissolve the sugar, then bring to the boil, skimming the froth off the top as you go. Boil for about 2 minutes, until thick and syrupy, then remove from the heat.

For the crème pâtissière, place the passionfruit pulp into a strainer over a bowl and leave it to strain. Heat the cream in a saucepan with the vanill and lemon zest until it is just about to boil. Whisk the egg yolks and sugar in a bowl until light and creamy. Strain the cream and pour over the egg yolk mixture, whisking constantly. Add the cornflour and stir over very low heat for approx. 5 minutes. As the mixture starts to thicken, whisk more quickly until it is very thick and smooth. Cover with clingfilm and refrigerate for 20-30 minutes or until the mixture is just warmer than room temperature. Beat in the butter and the strained passionfruit juice.  

Fill the pastry with the passionfruit crème pâtissière mixture, refrigerate for 5-10 minutes and then spread the white chocolate ganache over the top. Drizzle with the passionfruit syrup and refrigerate for about 4 hours.

Enjoy!

Recipe adapted from Julie Goodwin’s ‘Passionfruit puddle pie’ in My Family Table.

Melting Moments

Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!

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Ingredients (makes 25)
250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour
Passionfruit Buttercream
90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit

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Method
Line oven trays with baking paper.

Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.

Preheat the oven to 160ºC.

Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.

Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.

Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.

Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.

Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.

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Recipe from Grandma, adapted from the Australian Women’s Weekly

Passionfruit Slice

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.

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It smells so good that Bailey wouldn’t leave it alone! 

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp

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Method
Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024Adapted from Passionfruit Slice on Taste.com.au

 

Tropical Ice Cream

This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. thumb_img_3009_1024Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve

Method
Allow ice cream to soften at room temperature until just soft.

Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.

Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.

Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours

Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!

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Recipe adapted from Sydney Market Authority