Lemon Creams

500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

PASSION FRUIT & BANANA SOUFFLE

100 g sugar

3 eggs,separated
1 big ripe banana,mashed
100 ml passion fruit pulp (4-5)
butter+sugar for preparing ramekins

Oven 190C
Butter 4 ramekins with butter & lightly dust with sugar.
Beat the egg yolks with 50 g of sugar until pale & smooth.
Beat in the banana & passion fruit pulp.
In another bowl beat the egg whites to soft peaks.
Add in the rest of the sugar & whisk until meringue-like.
Gently fold a little egg white into the yolks,stir,then add in the rest.
Fill the souffle dishes to the top,level off with knife,put on the baking sheet & bake just below the middle of the oven for 12-14 min or until puffed & golden.
Remove the souffles from the oven,dust with the icing sugar & serve immediately.

MARACUJA-BRAZILIAN PASSION FRUIT MOUSSE

 

Ingredients:

 

8 passion fruits

10 g white sugar

1 can sweetened condensed milk

475 ml cream
Break passion fruits in half & empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve. 
Stir in sugar & sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. 
Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.

Refrigerate for 1 hour.

 

Creme de leite:

 

250 ml of milk

2 egg yolks
125 g of sugar
3 whole cloves
Dissolve sugar well in milk. 
Beat egg yolks slightly & add to milk & sugar mixture. 
Strain the mixture & cook over low heat stirring constantly with a wooden spoon until it starts to simmer. Don't let it boil, it will curdle! 
Simmer until the cream thickens,never stop stirring.
Refrigerate. 
To serve, put a couple of spoonfuls of mousse on a plate or small bowls & spoon the creme de leite on top. 
Use the cloves to decorate the plates.

 

 

 



Pineapple Upside Down Cake

1 small pineapple,cut rounds,core out

75 g sugar

25 g butter

170 g flour

2 eggs

150 ml milk

55 g sugar

1-2 passion fruits

handful of raspberries

Place the butter onto the hot pan,let it melt.

Scatter sugar over.

Place pineapple rounds on top.

Add raspberries.

Heat it all gently until slightly caramelized.



At the same time whisk eggs,sugar,flour,milk together.
Stir in the passion fruit pulp.
Pour the mixture on pineapple & transfer into the oven.
Bake at 20-30 min in the preheated oven at 220C,until golden & springy on top.
Remove from the oven & turn onto plate.
Serve with whipped cream or vanilla ice cream.

Raspberry & Passion Fruit Cheesecake Dessert

100 g shortbread biscuits
200 g condensed milk
250 g mascarpone cheese
1 lemon,juice
200 g raspberries
1 passion fruit

Press the biscuits on to the bottom of the serving glasses.
Beat together the condensed milk & cheese until smooth.Add lemon juice.
Spread half of the cream onto the biscuits.
Spoon over the raspberries & top with the remaining cream.
Decorate with some raspberries & passion fruit pulp.
Chill before serving.

Chocolate & Passion Fruit Roulade with Bananas

175g dark chocolate
5 eggs
125 g sugar
4 passion fruits,halved & scooped out
200 ml fresh cream
2 bananas

Preheat the oven 180C.
Grease & line a swiss roll tin with greaseproof paper,then grease the paper.
Melt the chocolate in the small bowl.How to melt chocolate
Beat together the egg yolks & sugar until pale yellow.
Fold in the melted chocolate.
Whisk the egg whites with pinch of salt until peaking but not stiff.
Fold about quarter of the egg whites into the chocolate mixture to lighten it,then fold in the rest.
Spread the mixture over the tin.
Bake in the oven about 20 min,then invert the roulade on to a sheet of the greaseproof paper sprinkled with caster sugar & peel away the the lining paper.Cover & cool.
Spread the whipped cream over the roulade.Cover with banana slices & spoon over the passion fruit pulp.
Roll up the roulade,using the paper.
Serve with raspberry coulis.
I must say,i so adore passion fruits...

Pear,Banana & Passion Fruit Upside Down Chocolate Cake

1 banana,sliced
2 passion fruits,juice
3 small pears,sliced,seeds out
100 g butter,softened
100 g sugar
2 eggs
75 ml milk
75 g flour
50 g dark chocolate (75%),melted How to melt chocolate
1 tbsp vanilla extract
40 g cocoa powder

Heat the oven at 180C.
Line the 20 cm loose-based tin with baking paper.
Arrange pears & bananas over the bottom,sprinkle over the passion fruit juice.
Cream the butter & sugar.Gradually beat in eggs & milk with little flour.
Stir in the chocolate & vanilla,then remaining flour & sifted cocoa powder.
Spoon the mixture over the fruits.
Bake for 25-30 min,until ready.
Cool completely before turning it on to the serving plate covered with dusting sugar.Remove carefully the baking paper.

Banana & Passion Fruit Pavlova

6 egg whites
pinch of salt
350 g sugar
2 tsp cornflour
juice of half of the lemon
300 ml fresh cream
2 bananas
2-3 passion fruits

Preheat the oven to 180 C.
Line a baking tray with greaseproof paper.
Whisk the egg whites in a clean bowl with pinch of salt until stiff,then start whisking in the sugar,1 tbsp at a time.Continue whisking until egg whites are stiff & glossy,then whisk in the cornflour & lemon juice.
Spoon the meringue on the baking tray & spread to form a 20 cm circle, building up the sides a little, ready to keep the filling in.
Bake for 5 min,then reduce the oven to 150C & cook for a further 1 h 15 min..Allow it to cool completely before transferring to a serving plate.
Whip the cream until it holds its shape,then spoon it onto the meringue base.
Decorate with sliced bananas & passion fruit pulp.
Dust with icing sugar.


Watch How To Make Pavlovas

Chocolate Pavlova with Passion Fruit Cream

4 egg whites
250 g sugar
4 tsp cornflour
3 tbsp cocoa powder
1 tsp lemon juice

For the filling:
140 g 70% dark chocolate, chopped into pieces
250 ml fresh cream
160 ml plain yogurt
1/2 tsp vanilla extract
4 passion fruit

PREPARATION:
Preheat oven to 135C. Cover a baking sheet with parchment paper. Draw a 25cm circle on the paper and turn the paper over.

1. With an electric mixer, beat the egg whites until stiff. Gradually add the sugar, continuing to beat until the whites are stiff again.

2. Whisk in the cornflour, cocoa and lemon juice.

3. Spread the meringue over the circle, making a slight dip in the center.

4. Bake for 1-1/2 to 2 hours.

5. In the meantime, make the filling: In the microwave, melt the chocolate in 30 second intervals, stirring, until it is smooth. Allow to cool slightly.

6. In a separate bowl, whip the cream with the yogurt and vanilla until thick. Fold 1/4 cup into the chocolate. Set both mixtures aside.

7. Halve the passion fruit and scoop out the pulp. Stir half of the pulp into the cream mixture.

8. Carefully remove the meringue shell from the baking sheet and set on a decorative plate. Fill the center with the passion fruit cream. Top with the chocolate and decorate with remaining passion fruit pulp.

To serve:
Serve as soon as possible so that the meringue is crisp on the outside and soft and chewy on the inside.

Yoghurt, passionfruit & banana Eton mess

Ingredients (serves 4)
75g icing sugar
2 passionfruit, plus extra to serve
125ml fresh cream
280g thick Greek yoghurt
1 tsp vanilla sugar


6 x 10g pavlova nests, broken into 2cm chunks
2 bananas, sliced


Method

In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla and sugar. Fold meringue into yoghurt mixture, then stir in the banana and passionfruit pulp. Spoon into glasses, top with the extra fresh passionfruit pulp.

You can put layer of coco pops between.