Foodie delights – Passionfruit kisses

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Hi everyone, its July, can you believe it, summertime!  Which should mean lots of sunshine and less rainy days, so fingers crossed…  i’m realistically optimistic!!

So on a sunny note I would like to share these delicious sweet delights – ‘Passionfruit kisses’, a light melt in your mouth almondy biscuit.  Perfect on its own but sandwiched together with passionfruit curd and a filling of cream and passionfruit, with the addition of fresh strawberries, makes them tantalising difficult to resist!

This is a recipe from the wonderful Fiona Cairns book, ‘Seasonal Baking’ and is full of inspiring creations, to keep you busy all year round.  Her ethos is very much in favour of eating seasonally, cherishing what each month has to offer and I guess this book is  a celebration of that cycle.  The changing seasons brings such a new and exciting range of ingredients to enjoy and no doubt to use in baking.  I must say nothing quite tastes like the joy of eating sweet ripe strawberries in the summer months…   rather than the depths of winter, when it seems so wrong!

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As for this recipe you can play around with the fillings depending on your personal taste or what you have available and needs used up.  Orange or lemon curd would also work well and raspberries or strawberries are an excellent addition.  Making it a delicious and easy summer dessert to knock up for friends and family.  Personally I don’t need any excuse to bake or make these little fruity morsels.

For the biscuit mixture I used two different sizes of heart shape cutter, smaller for just biscuits and larger for making into a dessert.  The choice is yours, you can choose whatever shape or just roll into a log shape and slice.  I prefer cut shapes, as the finish is better especially when serving at a summer party!

For the biscuits  (makes 30 small ‘sandwiches’)

220g unsalted butter, soft
80g icing sugar, sifted
220g plain flour, sifted
100g ground almonds

For the filling

3 passion fruits, ripe crinkly skins
150ml double cream
3tbsp of icing sugar, or to taste, plus extra for dusting

2 sizes of heart-shaped cutter, or one of your choice
passion fruit or lemon curd, good quality shop bought is fine.

Method

Line two trays with baking parchment.

To make the biscuits, place the butter and icing sugar into a mixer (or hand-held electric whisk) and cream until light and fluffy.

Add the flour and ground almonds gradually until the dough combines.  Wrap in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 180°c/fan 160°c/350°F/ gas mark 4.  Adjust your oven temperature accordingly as all ovens vary, my oven is extremely hot so i always need to reduce the temperature.

Lightly flour a work top and roll out the dough to approximately 4mm thick.  Using your chosen cutter, cut the biscuits, then re-roll and continue until all the dough is used.
At this point, you can freeze the cut-out biscuits.  Place into a container, between some parchment paper to prevent them sticking together, and you have some to bake for a later date!

Place the biscuits, well spaced out, on the lined baking trays and bake in the preheated oven for 12-15 minutes.
Once baked, leave on the trays for a few minutes, then transfer onto a wire rack to cool. They will keep well for a few days, but of course are much better eaten fresh, which should be no problem!

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When ready to serve, cut the passion fruits in half and scoop out the seeds and pulp into a bowl.  Whip the double cream, fold in the  passion fruit and sweeten  to taste with icing sugar.  Now your ready to assemble, I spread some passion fruit or lemon curd on the underside of the biscuits and sandwiched two together with the cream filling .  Serve with some chopped strawberries or raspberries, dust with icing sugar and your ready to indulge!

So get baking and experimenting with various flavour, and filling combinations which take your fancy and see where it takes you!  If you are like me, once you start creating you will find it difficult to just stop at one combination or resist eating just one…  so enjoy, and happy baking.  I will be back with many more delicious delights!

Mairead x

 

 

 

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