30 apr

Passionfruit Velvet Cream

with Meringues

Mrs Ronald Cuttle, Junee Branch

SERVES 4–6

600 ml milk

60 g (¼ cup) butter, chopped

110 g (½ cup) caster sugar

2 tablespoons cornflour

1 tablespoon water

2 eggs, separated

pulp of 6 passionfruit

100 g sifted icing sugar

Preheat oven to 180°C.

Combine milk, butter and sugar in a saucepan and bring to a simmer, stirring occasionally to dissolve the sugar. Combine the cornflour with the water and egg yolks in a small bowl and stir until smooth. Stirring constantly to prevent lumps forming, add to the simmering milk mixture in the pan and cook for 2–3 minutes or until it simmers and thickens. Remove from the heat, then stir in the passionfruit.

Pour mixture into a 1 litre (4 cup) capacity dish and cool to room temperature, then refrigerate to chill. Serve with the meringues.

For the meringues, preheat oven to 100°C. Line a baking tray with baking paper.

Using an electric beater, whisk egg whites until firm peak form then, whisking constantly, gradually add the icing sugar and whisk until firm and glossy. Drop tablespoons of the mixture, or pipe small rounds, onto the tray.

Bake for 40 minutes. Turn oven off and cool the meringues in the oven, with the door slightly ajar.