One more month to go before spring… I don’t know about you, but with all the love I’ve got for forgotten veggies and old roots, I’ve had my share for this winter. I am so craving for spring and all it’s green goodies.
Thank god for the tropical and other citrus fruit:
They are the suns of my winter!
Not exactly local I know, but relatively environmental friendly when shipped by boat or truck (energy category B in NL).
Passion fruit is my favorite. So fragrant, juicy, sweet and sexy!
With vitamin A & C, iron and potassium, they are a vitamin and mineral bomb as well.
You need to get the heavy and wrinkly ones. They are so good.
Passion fruits are at their best from october to may and although they are originally from brazil and paraguay, they are now cultivated in a large part of the southern hemisphere or in warmer frost free areas.
You can sieve the juice to discard the seeds if you insist, but I prefer to have it all: the intoxicating juice and the crunchy seeds.
Last weekend I got my hands on some deliciously wrinkly and ripe passion fruits which inspired me to a light, fresh and fragrant dessert… It has the creamy texture of a clafoutis but with the fruits on top.
Perfect ending to a sexy dinner
Passion fruit hearts
Coeurs aux fruits de la passion
Serves 4 (or serves 2 for dessert and 2 again for breakfast )
Prep 20 min bake 25 min @ 150°C
. 2 eggs, lightly beaten
. 200 g greek yogurt,
. 10 cl whipping cream,
. 30 g cornstarch, sifted,
. 5 Ts sugar,
. 4 ripe passion fruits (reserve 3 for dressing the plates),
. 1/2 vanilla bean, scraped seeds
. 1/2 ts grated lemon zest,
. pinch salt.
Equipment: heartshaped cookie cutter**
. Preheat the oven at 150°C. prepare a small rectangular dish covered with a sheet of baking paper (bottom and sides) [or check ** if you're not into hearts!].
. Lightly beat 2 eggs in a bowl. Add the greek yogurt and whipping cream. Mix well until incorporated
. Incorporate one by one the sifted cornstarch, sugar, the pulp (seeds included) of 1 passion fruit, vanilla seeds, lemon zest, and salt. The batter will ressemble a clafoutis or thick pancake batter.
. Pour the batter in the prepared rectangular dish or in individuals muffin shapes or ramekins.
. Bake for 20 to 25 minutes at 150°C, until the batter has just set and until the point of a knife comes out moist but clean and the surface has not yet started to color.
. Leave to cool down completely before dressing the dessert.
. Cut out heart shapes of the clafoutis using the cookie cutter.
. On each plate, place a heart or two, top with a teaspoon of passion fruit, and serve with a half passion fruit on the side.
I’ve been testing the Snapguide app this weekend too. Here’s the result..
Do you like it?
Let me know if you’d like more step-by-step guides like this one on My kitchen diaries!
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
Coming up at Foodmoodz…
- almond appetizers apple asparagus autumn bites Breakfast brunch cakes cheese chicken chocolate Christmas food citrus comfort food feast fish gluten free greens hazelnut lemon lunchfare meat moroccan food onion pasta pear poultry sauces savoury tart soup spices spring starter strawberry summer sweets tajine tart tea time Travel vanilla veal vegetarian winter