Passion fruit crème with coconut and cherry biscotti

Passion fruit crème with coconut and cherry biscotti

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

I love this. For me, the flavour of passion fruit gives so much bang for its buck. Baking your own biscotti is something you will do again and again once you taste them. And they are so simple with this recipe.

Ingredients

Quantity Ingredient

For the passion fruit crème

Quantity Ingredient
600ml double cream
250g caster sugar
1 lime, juiced
150ml passion fruit pulp, (passed through a fine sieve)
2 leaves gelatine

For the biscotti

Quantity Ingredient
250g plain flour, plus more to dust
250g caster sugar
60g grated fresh coconut
200g natural glace cherries, roughly chopped
1 unwaxed lemon, finely grated zest and juiced
1 1/4 teaspoons baking powder
pinch salt
3 eggs, lightly beaten

Method

  1. Begin with the passion fruit crème. Put the double cream and 150g of the sugar into a large saucepan. Gently bring to the boil, then remove from the heat. Add the lime juice and 75ml of the passion fruit pulp and whisk to combine.
  2. Pour into four large martini glasses and place in the fridge to set for at least two hours.
  3. Meanwhile, soak the gelatine leaves in cold water. Put the remaining 100g of caster sugar into a saucepan with 100ml of water, bring to the boil, then squeeze any excess water out of the gelatine, add to the syrup and whisk until completely dissolved. Add the remaining 75ml passion fruit pulp, then set aside to cool.
  4. When it’s cool, pour over the passion fruit crème to cover (this layer only needs to be about 5mm thick). Return to the fridge to set for another hour. Remove from the fridge for 30 minutes before serving.
  5. Meanwhile, make the biscotti, Preheat the oven to 180°C and line a baking tray with a layer of baking parchment.
  6. Mix all the ingredients in a bowl and mix together to a soft, sticky dough. Form it into two long sausages on a lightly floured work surface, place on the baking tray, then bake in the oven for 20–30 minutes until golden brown.
  7. Remove from the oven and leave for 10 minutes to cool and firm up.
  8. Using a serrated knife, cut the biscotti on an angle into slices 1cm thick, then lay them back on to the baking tray (you may well need two trays now).
  9. Return to the oven and cook for eight minutes, then turn the slices over and cook for a further 10–15 minutes or until a pale golden colour on both sides. Remove from the oven and cool on wire racks.
  10. Serve the passion fruit crème with the biscotti alongside.
Tags:
James Martin
Saturday Kitchen
comfort food
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