Passionfruit Mousse is sweet whilst being light and airy in texture. This is a dessert that will work perfectly after a heavier meal as it is delicate and refreshing but does not comprimise on sweetness. This recipe is gluten free Passionfruit Mousse 6 egg yolks 3 egg whites ¾ c sugar 2 Tblspns gelatine [...]
300ml cream 1 cup natural yoghurt 4tspns gelatine 1 tspn vanilla extract Juice from 6 passionfruit Very lightly grease 4 dariole moulds with a little vegetable oil on a paper towel. Whisk the cream and yoghurt together in a large bowl until smooth. Next dissolve the gelatine in a little hot water and then stir [...]
Posted in Blog, Chutney/ Pickle/ Relish, Desserts, Recipes on 18. Mar, 2013
4 eggs 2 egg yolks 3/4 cup caster sugar 1 cup passionfruit pulp Zest of a lemon Juice of 2 lemons 125g butter, chilled, chopped Put eggs, egg yolks and sugar in a large heatproof, microwave-safe jug or bowl. Whisk until well combined, and then add the passionfruit pulp, lemon zest and juice and butter. [...]
Posted in Baking, Blog, Book Reviews, Desserts, Recipes on 15. Mar, 2013
These have been on the menu at my restaurant Euro for ever. Believe it or not, they are best cooked in an old baked bean can. Remove both ends from the can so you end up with a metal cylinder. Put the wider end (without the lip) on the oven tray and they will turn [...]
Ingredients: 600ml thickened cream (beating cream) 1/3 cup of Mossop’s Manuka honey (1/4 cup if your tooth isn’t quite as sweet) 4 egg yolks 1/3 cup Caster sugar 2 teaspoons Vanilla extract 1 packet Mossop’s Manuka honey fudge (1/2 packet if your tooth isn’t quite as sweet) Method: Step 1. Combine cream and honey in [...]
I love this cake at this time of year, one because it is so simple and two, because it makes the most of all the beautiful stone fruit and berries available. 1&1/4 cups of self raising flour ¾ cup sugar 120 g butter, melted 1 teaspoon vanilla paste 2 eggs, lightly beaten Fruit, aprox 4 [...]
Posted in Blog, Desserts, Food Waste, Recipes on 26. Dec, 2012
With summer berries in full season this is a great way to use up left over Christmas pudding or cake. It also works just as well with chocolate brownie or cake. Instead of the traditional custard a Zabaglione combines the fruit and cake to create these trifles. Zabaglione is an Italian dessert using whisked egg [...]
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