from one generation to the next
At Christmastime in Australia we are blessed with an abundance of fresh tropical fruits, summer berries and stone fruits so to me it seems counter intuitive to serve a traditional English style hot steamed pudding crammed with dried fruits for the sake of tradition.
This year I decided to serve a riff inspired by Eton Mess, a kind of parfait, a sort of trifle, a delicious creamy tropical fruity mess in a glass.
My forward planning and preparation meant my enthusiastic kitchen helpers aged 8yrs and 10yrs were able to layer the crushed macadamia meringue, dairy free passionfruit curd, fresh juicy mango, whole blueberry jelly, coconut yoghurt and toasted coconut into the dessert glasses to serve. They were proud to have made a contribution to our family feast.
Our dessert was fresh and light, dairy free and gluten free. Everyone was happy.
The macadamia meringue recipe pops up at Please Pass the Recipe in many guises, as does the berry jelly. I’ve posted recipes for both Meyer lemon and dairy free lime curd previously but my passionfruit curd recipe is making it’s debut.
1/2 cup castor sugar
3 egg yolks
1 whole eggs
200mls strained passionfruit juice (about 10 large passionfruit)
2 tablespoons lemon juice
90g butter or dairy free spread suitable for cooking, melted (I used Nuttelex)
Make a double boiler from a saucepan and a heatproof bowl that will sit in the rim of the pot without touching the water.
While the water is heating whisk together the egg yolks, whole eggs and sugar. Whisk in the strained passionfruit juice, lemon juice and melted margarine.
Place the bowl over the pan of simmering water.
Stir the mixture continuously with a wooden spoon until it thickens and coats the back of the spoon.
The curd will thicken as it cools.
Store in the refrigerator.