desserts for friends – My Whisk and I

about 30g butter, melted – to brush the ramekins
2 egg yolks
90g + 90g caster sugar +extra for the ramekins
5 egg whites
350-375ml of passion fruit pulp (about 25 fruits if you are using fresh)
icing sugar, for dusting

Preheat your oven to 220℃. Brush 6 x 180ml ramekins with melted butter, dust them with caster sugar (bottom and sides) and place them on a baking sheet.
Add the egg yolks and 90g caster sugar to a large mixing bowl and beat with an electric whisk for at least 5 minutes. The mixture should be pale and thick and hold a trail when the beaters are lifted.
Add the egg whites to another large bowl and whisk until soft peaks.
Gradually add the remaining 90g caster sugar, one spoonful at a time while beating.
Place a sieve over a bowl, add the 350ml passionfruit and gently stir so that the pulp and juice runs through and the seeds stay behind. Reserve the pulp/juice as well as the seeds.
Add 80ml of the pulp/juice to the egg yolk mixture and mix well.
Stir a third of the egg whites into the mixture and then gently fold in the remaining whites.
Fill the ramekins almost to the top with the soufflé mixture and run you thumb around the edge to lift the mixture away from the rim.
Place in the oven and bake for 12 minutes.
Dust the soufflés with icing sugar and serve with the pulp and some seeds mixed through.

This buttermilk pannacotta is delicious when served with the this tart passionfruit syrup but of course, the choice is yours and it may be served with any sauce of your choice.

250ml buttermilk
10ml powdered gelatine
450ml pouring cream
60ml sugar

Passionfruit syrup:
80ml canned passionfruit
60ml sugar
80ml water
the grated zest of one lemon

Pour about 50ml of the buttermilk into a small bowl and sprinkle the gelatine over. Set aside for 5 minutes.
Pour the remaining buttermilk, cream and sugar into a small saucepan set over low heat.
Stir the mixture until the sugar has dissolved.
Pour the gelatine mixture into this mixture and stir well.
Pour the mixture into 6 moulds with a 125ml capacity each, cover with plastic wrap and refrigerate for 3 hours until set.

For the passionfruit syrup:
Add the water and sugar to a small saucepan and place it over a low heat.
Stir the mixture until the sugar dissolves.
Simmer the syrup for 1 minute without stirring and then take it off the heat.
Add the lemon zest and passionfruit pulp.
Stir through and set aside to cool completely.

Turn the individual pannacottas out on a serving dish and drizzle with the cold passionfruit syrup to serve.

Tag: desserts for friends

Passionfruit Soufflé

Buttermilk Pannacotta