The passion fruit tree outside my office window has suddenly blossomed into fruit, with every branch laden with its sweet fruit.
Of all the tropical fruit available for my consumption, passion fruit is not my first choice. It’s tangy and sour and unless doused in sugar, it does not agree with my palate. Rather than leave these gobulets of fruity delight to the birds, I am forced to rack my brains for a recipe that will put them to good use and one of course, my most harshest critics, my family will enjoy.
Therefore these tiny kisscuits, a play on the word biscuits because they are miniature in size, are a delightful teatime treat to be enjoyed in your garden, sitting under the shade of your Passion fruit vine, steaming cup of tea in hand. Utter bliss, get passionate about passion fruit.
Ingredients
100g butter, softened
1 teaspoons finely grated lemon rind
1/2 cup icing sugar
1 egg
1 1/4 cups plain flour, sifted
1/4 teaspoon bicarbonate of soda
2 passion fruits, halved
100g white chocolate, chopped
2 tablespoons pure cream
Method
Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Using an electric mixer, beat butter, lemon rind and icing sugar for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and bicarbonate of soda. Stir in passionfruit pulp of one fruit.
Roll heaped teaspoons of mixture into balls. Place, 4cm apart, on prepared trays. Flatten each slightly with the back of a spoon. Bake, (1 tray at a time), for 8 to 10 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack.
Meanwhile, make Ganache to place on topo of the kisscuit:
Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute to 1 minute 30conds, stirring every 30 seconds, until melted and smooth. Stir in passionfruit pulp.
Stand for 30 minutes or until thickened.
Top kisscuits with ganache. Stand for 5 minutes. Serve.
By Mayuri Jayasinghe
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