Passion Fruit Two Ways with White Chocolate Milkshake

Serves: 36

You will need

Passion fruit Madeleines

2 eggs
75g caster sugar
100g butter, melted
2 tbspns milk
100g plain flour
1 tspn baking powder
4 tspn finely grated orange zest
2 large passion fruit, juice and seeds

Additional caster sugar to dust the madeleines
1 Mini madeleine mould

Passion fruit Pastilles

400ml passion fruit purée
30g caster sugar
15g pectin powder
335g golden granulated sugar plus additional for sprinkling
100g liquid glucose
5g cream of tartar

White Chocolate Milkshake
150g good quality white chocolate
200ml milk
Seeds from 1 vanilla pod
3 scoops good quality vanilla ice cream


Passion fruit Madelines

1 In a large bowl, beat the eggs and the caster sugar until thick and creamy and the whisk leaves a trail on the surface. Use a little of the melted butter to brush the madeleine mould, then gently mix the butter and milk into the bowl with the whisked eggs.

2 Gently fold in the flour, baking powder and the orange zest in two batches. Finally, fold in the passion fruit juice and seeds.

3 Cover the bowl with cling film and leave the batter to rest in the fridge for 2–3 hours or overnight.

4 When you are ready to bake the madeleines, preheat the oven to 1750C. Drop a teaspoonful of batter into each of the madeleine shapes and place in the oven. Bake the madeleines for 12–15 minutes until risen, set and lightly golden.

5 While they are still warm, turn them out of the mould and into a small bowl with the caster sugar. Toss them in the sugar to
coat and then place on a wire rack to cool completely. There will probably be enough batter to bake another batch of madeleines. They are best eaten on the day they are made.

Passion fruit Pastilles

1 Place the passion fruit purée in a large saucepan and bring to simmering point. Line an 18cm shallow cake tin with a double layer of heatproof cling film.

2 Sieve together the caster sugar and pectin to combine well together and remove any lumps. Add the pectin and caster sugar to the heated purée along with the granulated sugar and cream of tartar. Stir occasionally to ensure the sugars are dissolved and not sticking to the base of the pan. Boil the mixture to jam setting point (110oC/ 224oF) using a sugar thermometer to measure.

3 Dissolve the cream of tartar in 50ml water and stir into the jelly mixture. Skim off any film from the top of the jelly mixture and pour it into the prepared tin to cool and set. Transfer to the fridge to chill.

4 Once the jelly has chilled and set completely, use a small pastry cutter, in a shape of your choice, to cut out the pastilles. Place some additional golden granulated sugar in a small bowl and toss the pastilles in the sugar to coat.

5 Keep in airtight container in the fridge and serve within 48 hours.

White Chocolate Milkshake

1 Gently melt the white chocolate. If you have a steam oven, use at 100oC for two minutes, select Cook Universal.

2 Meanwhile, pour the milk into a small saucepan and heat gently until just lukewarm. When the chocolate has melted, transfer the warm milk and chocolate a liquidiser goblet. Add the seeds from the vanilla pod.

3 Blend to combine, then add the scoops of vanilla ice cream. Liquidise again until the milkshake is thick and frothy. Pour into shot glasses for serving. Approx. 10 shot glasses.

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