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Thursday, 19 July 2012

Lemon and Passionfruit Desserts



Three Lemon and Passionfruit Desserts

I’ve been playing with Barker's Lemon and Passionfruit Patisserie Filling all week. A new product like this can easily set your creative juices flowing. It comes in a diamond shaped piping bag. It will keep for months in the pantry, and for a couple of weeks in the fridge once opened. This makes it a really useful standby if you want to create some easy desserts.

Individual Lemon and Passionfruit Crustless Cheesecakes

This is an adaptation of a Barker's recipe. In the original recipe crumbled meringues were also added to the cheesecakes and more of the patisserie filling was swirled over the top . If you did want to add some crumbled meringues to these little cheesecakes use the leftover egg whites from the semifreddo to make them. Serves 6-8

Ingredients: 250g of firm cream cheese
1 cup of unsweetened yoghurt
400g pack of Barker's Lemon and Passionfruit Patisserie filling

Method:
Beat the cream cheese and yoghurt until smooth
Fold one cup of Barker's Lemon and Passionfruit Patisserie Filling through the cream cheese mixture
Spoon into 8 tiny ramekins or glasses.
Serve with a tropical fruit platter (slices of mango, oranges and bananas) .

Lemon and Passionfruit Semifreddo

The recipe I created for a lemon and passionfruit semifreddo is light and luscious. Although it tastes rich and creamy it is comparatively low in calories as it contains more yoghurt than cream.

A semifreddo is made with egg yolks and is a soft setting ice-cream for which you don't need an ice-cream maker. Simply spoon it into small ramekins or bowls and put them in the freezer for about five hours before serving.

Be careful to ensure that the water is kept at simmering point rather than a rolling boil and that the bottom of the basin rests above the water level in the saucepan as you beat the egg yolks and sugar. Otherwise the mixture can seize up. For this part of the recipe I like to use a hand held balloon whisk.

Serves 4-5

Ingredients:

3 egg yolks
3/4 cup of thick Greek yoghurt
3/4 cup of cream
1/3 cup of sugar
1 heaped tablespoon of honey
1/2 cup of Barker's Lemon and Passionfruit Patisserie filling
A few drops of pure vanilla essence.

Method:
Part fill a saucepan of water and bring the water to the boil.
In a heat proof bowl mix the egg yolks and sugar.
Keep the water simmering while resting the bowl over the saucepan.
Whisk the egg yolks and sugar constantly for about 5 minutes (or until the mixture has thickened and is pale yellow)
Add the honey and continue to beat for a further minute.
Take of the heat and leave until lukewarm.
Stir in the Lemon and Passionfruit Patisserie filling
Fold in the yoghurt and vanilla essence.
Beat the cream until it forms stiff peaks.
Lightly mix a few tablespoons of the whipped cream into the mixture to lighten it.
Then fold in the remainder of the cream.
Spoon into small bowls or ramekins.
Put in the freezer for about 5 hours until it has frozen.
It is best served on the day it is made but will still taste good the following day.

Easy Lemon and Passionfruit tarts:

This Barker's recipe makes an almost instant dessert if you buy packets of sweet pastry shells rather than rolling your own. Great when you have to feed a crowd of people and are short of time. The mixture will fill 24 small sweet pastry shells.

To make the filling for the tarts simply squeeze the contents of a sachet of Barker's Lemon and Patisserie filling into a bowl. Or to make a creamier filling combine equal parts of this filling with whipped cream or yoghurt. Fill the pastry shells with this mixture and smooth with a spatula.

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