passionfruit

A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland.

Tiger Balm #2 Recipe

Brugal Rum

lime juice

B.G. Reynolds' Passionfruit Syrup

Fernet Branca

Mint leaf

Fill a cocktail shaker with ice. Add rum, lime juice, passion fruit syrup, and Fernet Branca. Shake 15 seconds. Strain into a cocktail glass. Garnish with mint leaf.

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

We know nothing quite beats the real thing, but when the bakery is closed and you have a craving that just won't quit, this cheat's vanilla slice is a worthy recipe.

Cheat's vanilla slice

250 gram lattice biscuits

milk

600 millilitre thickened cream

vanilla pudding

icing sugar

Line base and sides of a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Place half the biscuits over base of prepared pan in a single layer, shiny-side up. Cut to fit tightly. Set aside.

Using an electric mixer, beat milk, cream and pudding mixture in a large bowl until thick, smooth and creamy (don't overmix; mixture will become lumpy). Carefully spread mixture over biscuit base in prepared pan; level top. Top with remaining biscuits, shiny-side up, cutting to fit tightly. Gently press biscuits down.

Combine sifted icing sugar and passion fruit in a small bowl until smooth. Spread icing over top of slice. Chill for 1 hour or until firm. Transfer to a chopping board, then cut into squares. Serve.

Pavlova With Lemon Curd

caster sugar

sugar

unsalted butter

lemon zest

lemon juice

milliliters

Pulp of 4 passionfruit

raspberries

flaked almonds

vanilla extract

Pavlova with Lemon Curd

Passionfruit And Berry Pavlova

corn flour

white vinegar

½ punnet strawberries, chopped

½ punnet raspberries, chopped

½ punnet blueberries, chopped

water

pouring cream

vanilla bean paste

punnet strawberries, hulled and halved

blueberries

mango, sliced into strips

Icing sugar,

Passionfruit and Berry Pavlova

Be a whizz with fizz and create this refreshing soda that will have your tastebuds bubbling!

Pineapple And Passionfruit Soda

pineapple juice

passionfruit, halved

litres soda water,

Ice cubes, to serve

Pineapple and passionfruit soda

While this recipe makes enough for eight people, it will keep well in the freezer, although you might be tempted to have it for breakfast the following day! Begin this recipe 1 day ahead.

Ricotta, raspberry and passionfruit curd terrine

(110 grams) caster sugar

lemon,

passionfruit, pulp removed

ricotta

(165 grams) caster sugar

thickened cream

soft Italian nougat, chopped

store-bought meringue, crumbled

(75 grams) condensed milk

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy!

Choux au Craquelin (Cream Puffs) with Passionfruit Cream

passionfruit juice (I whizzed passionfruit pulp

seeds)

Lemon Juice

eggs

Sugar

salt

Unsalted butter,

unsalted butter,

all-purpose flour

dark brown sugar

whole milk

unsalted butter, cubed

Kosher Salt

All-purpose flour

eggs, lightly beaten,

Heavy Cream, Cold

passionfruit cream

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water.

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature.

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished.

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use.

PASSIONFRUIT CREAM

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).

CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward.

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds.

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

CHOUX AU CRAQUELIN

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

PASSIONFRUIT WHIPPED CREAM

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up.

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

ASSEMBLY

Super easy to follow recipe, and the choux buns turned out great! Nice and puffy and just a hint of sweetness.

Made the choux (but with a different filling) and oh my god! F****** amazing. Such an easy recipe to follow, and the flavors and textures were absolutely spot on. Tend to deal with collapse and doughiness with other puffs, but totally perfect this time!

I am requested to make these all the time. They are WONDERFUL and they look impressive while being easy to make. Thank you for another great recipe!

This passionfruit cream may be one of the best things I've ever made. I don't know that any other choux filling will be able to top it!!

First time ever making choux au craquelin and it turned out amazing! I have an obsession with passionfruit so knew I had to make these. Thanks for a great recipe (:

This is a classic cake that any budding baker would be proud to master. It involves making your own custard from scratch but don't worry, with this foolproof method, you can't go wrong. If you don't have any fresh passionfruit, it's ok to use canned.



Passionfruit custard cake recipe

butter,

(2/3 cup) caster sugar

tsp vanilla extract

(2 cups) self-raising flour

160 milliliters (2/3 cup) milk

Whipped cream, to serve

500 milliliters (2 cups) milk

(1/2 cup) caster sugar

(1/4 cup) cornflour

tbsp passionfruit pulp

(1/2 cup) bought passionfruit curd

(1 cup) icing sugar

2-3 tbsp passionfruit pulp

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5793144610001&=domain=taste

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Passionfruit ice prosecco, cheat's frosé and chilli lime 'margarita' fizz: these three deliciously easy sorbet cocktails are ready in a flash.

Summer sorbet cocktails

scoop passionfruit sorbet

tsp fresh passionfruit pulp

mint

scoop berry sorbet (such as raspberry

Sparkling rosé wine, to serve

rose petals, to serve

lime, rind finely grated, thinly sliced

lime sorbet

green jalapeño chilli, deseeded, thinly sliced, to serve

milliliters tequila

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5659718354001&=domain=taste

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Celebrate the New Year with a slice of this frozen delight. Happy New Year everyone!

Passionfruit semifreddo

(100 grams) caster sugar

(80 milliliters) passionfruit pulp

strawberries, hulled, thinly sliced

mint leaves

passionfruit, extra

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Got a couple of ripe bananas in your fruit bowl? Then follow our recipe to turn out the best-ever banana pancakes.

The ultimate banana pancakes

(1 1/3 cups) self-raising flour

tsp baking powder

(1/4 cup) caster sugar

mashed banana

buttermilk

butter, melted

Olive oil spray

500 milliliters (2 cups) thickened cream

Nestle Caramel Top n Fill

banana, thinly sliced diagonally

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Why wait until summer? Bring tropical fruit flavour to your afternoon with this baked passionfruit tart.

Baked passionfruit tart

(1 1/2 cups) plain flour

(1/3 cup) icing sugar mixture

chilled butter, chopped

tbsp water

milliliters (1 cup) thickened cream

(2/3 cup) passionfruit pulp

Cinnamon-spiced banana cake with passionfruit icing makes a charming tea-time treat.

Banana cake with passionfruit icing

butter, softened

(3/4 cup, firmly packed) brown sugar

(1/3 cup) plain flour

cinnamon

tsp ground ginger

overripe bananas, mashed

(1/3 cup) shredded coconut

cream cheese,

(1/2 cup) icing sugar mixture

tbsp unstrained passionfruit pulp

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770889944001&=domain=taste

5348771529001-5770889944001

Classic banana cake gets a makeover with tart berries and a fruity topping.

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