Berry Bake With Passion Fruit Drizzle Recipes

BERRY BAKE WITH PASSION FRUIT DRIZZLE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce - this might make the mixture look curdled, but don't worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
• Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.

PASSIONBERRY DESSERT

Steps:

• In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the raspberry puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated while making the Passion Fruit mousse.
• In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the passion fruit puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated until ready for assembly.
• Cut the sponge cake in 1/4-inch layers. Cut the layers using a biscuit cutter, the same diameter as your cake mold or ramekins. Place a layer into the base of the mold or ramekins. Pour the raspberry mousse over the sponge cake and refrigerate for at least 1 hour. Once set, top with the passion fruit mousse and refrigerate for 1 hour. Remove from the molds.
• On chilled dessert plates, arrange each cake in the center of the plate and drizzle with the coulis, if using. Garnish with the melted chocolate, if using.