6 recipes to put the passion into your desserts
IT’S Autumn somewhere in Australia and even though the weather is still quite warm, the hint of chillier days is growing.
That means it’s passionfruit season which also means a great choice for desserts.
We have listed some of our favourite passionfruit recipes, but feel free to share your own
1. Passionfruit tart with coconut
1½ cup flour, 80g cold butter, ¼ cup sugar, 1 egg
3 eggs, ½ cup sugar, 1 cup shredded coconut, ½ cup coconut cream, ¼ cup rum, ½ cup passionfruit pulp, extra passionfruit for top, Cream to serve
Preheat an oven to 180C.
Into a food processor place the flour, butter and sugar. Blitz until it resembles breadcrumbs. Add the egg and blitz to make a dough. On a lightly floured bench, roll the pastry to fit a 23cm tin. Bake the pastry blind for 15 minutes, then remove.
To make the filling, combine the eggs, sugar, coconut, coconut cream, rum and passionfruit pulp in a bowl. Pour into the tart tin and return to the oven for 35 minutes until just set.
Remove and cool. Add whipped cream and drizzle extra passionfruit on top.
2. Pear tiramisu with passionfruit
3 pears, quartered and cored, juice of ½ lemon, 1 tsp cinnamon, 1
tbs sugar, 2 eggs – separated, ¼ cup sugar, 200g mascarpone,
pulp from 2 passionfruit, ½ cup Cointreau, juice from ½ lemon
plus ¼ cup water, 12 sponge fingers, extra passionfruit to top, ¼
cup chopped mint
Preheat an oven to 170C.
Place the pears, lemon, cinnamon and sugar on a baking tray lined with paper.
Toss to combine then bake for 15 minutes until soft. Remove and cool.
Beat the egg yolks and second quantity of sugar until light and creamy.
Add the mascarpone and pulp, mixing well. Combine the Cointreau, lemon and water in a flat dish.
Dip the sponge fingers into the Cointreau mix and lay into six small or one large bowl.
Top with mascarpone. Continue to layer, finishing with mascarpone.
Refrigerate until needed.
Before serving top with pears, extra passionfruit and mint.
3. Gluten-free passionfruit and lemon cake
200g butter, softened
Zest of 1 lemon
200g ground almonds
1 tsp baking powder
½ cup passionfruit pulp
¼ cup sugar
Juice of 1 lemon
½ cup icing sugar
Juice of ½ lemon
Pulp from 1 passionfruit
Preheat oven to 170C. Line a loaf tin with baking paper.
Beat the butter and sugar until light and creamy.
Add the eggs one at a time until well combined.
Fold through the zest, almonds, baking powder and pulp.
Pour the mixture into the tin and place into the oven for 40 minutes or until the middle bounces back when touched.
Dissolve the sugar and lemon in a small pot. Pour the syrup over the hot loaf.
Allow it to cool in the tin.
To make the icing, place the icing sugar in a small bowl. Add the lemon and passionfruit.
Pour over the loaf before serving.
4. Ricotta, passionfruit curd and fruit toast
Ricotta: 2 litres whole milk, 1 cup cream, 3 tbs lemon juice, ½ tsp
salt, cheesecloth or muslin
Curd: 250g sugar, 60g butter, zest and juice of 2 lemons, 2 eggs,
lightly beaten, pulp of 3 passionfruit, fruit bread, toasted to serve
To make the ricotta, put the milk and cream in a heavy-based saucepan.
Heat, stirring occasionally to prevent scorching. Once the
mixture begins to boil, add the lemon and salt then reduce to a low
simmer. The curds will now be separating from the whey.
Line a sieve with cloth folded to make 4 layers. Using a slotted
spoon, gently ladle the curds into the lined sieve.
Discard the whey (or use for extra protein in drinks), gather up the
sides of the cloth and tie. Drain for 15 minutes then remove from
cloth and transfer to an airtight container and refrigerate.
To make the curd, put the sugar, butter, zest and juice into a double
boiler over a low heat. Stir until the sugar has melted then gently
stir in the eggs. Cook until smooth and thick. Remove and stir in the
passionfruit. Serve the ricotta and curd piled onto warm fruit toast.
5. Passionfruit with ice cream
6 egg yolks
1 cup caster sugar
1 cup strained passionfruit juice
2 cups cream
Using an electric mixer, beat the yolks until very pale and creamy.
Dissolve the sugar in the passionfruit juice over a gentle heat, then simmer for 5 minutes.
Slowly pour the hot liquid onto the yolks and continue beating until the bowl feels cool.
Whip the cream and fold in with the passionfruit pulp then freeze for at least 6 hours.
6. Lemon roulade with passionfruit cream
100g caster sugar, plus extra
2 heaped tbs plain flour
250ml cream, whipped
3 tbs passionfruit syrup
Preheat oven to 180C. Line a 34cm x 30cm baking tray with baking paper.
Separate the eggs and beat the yolks with the castor sugar until pale and creamy.
Zest and squeeze the lemons.
Beat the egg whites until stiff then fold in the zest and juice, followed by the yolk and sugar mix.
Spoon on to the lined tray and bake for 15 minutes or until lightly coloured and feels set, let cool.
Lay a piece of baking paper on a work surface and sprinkle liberally with castor sugar.
Turn the roulade out on to the paper in one swift movement. If not filling immediately, cover with a damp tea towel.
Remove the tea towel and spread the whipped cream over the surface followed by the syrup and the passionfruit pulp.
Starting at the short end of the roulade, roll, bringing the paper back as you do so.
Cut into slices and offer more passionfruit to serve.