segunda-feira, 13 de julho de 2009
The fruits in the our garden are in a slow pace and it seems that our fruits will not be ripe for human consumption before August, meanwhile the birds and other living creatures have all the flavors for themselves. Some of the red currants and strawberries have already been picked and eaten as some of them have reached the most irresistible red look. Raspberries, apples and plums will take their time and make us wait some more.
Among the growing fruits we have some beautiful yellow flowers which flower rather late and I still don't know their name. They are everywhere these days, together with the orange lilies. Every year I make some huge bouquets with the yellow flowers and place them in an old milk tin by the front door. I think they look amazing.
I am aware that passion fruits are not very common in the Nordic summer but I have manage to put my hands on some of the most amazing bottle of concentrate passion fruit. The juice can be used in many different desserts and is pretty useful in the pantry. It made a gorgeous fondant. Fondant is the French word used to define the water and sugar based frosting used to decorate cakes but it is also used to define more dense and creamy cakes, sort of flour less cakes. The passion fruit fondant made out of concentrate unsweetened passion fruit juice was delicious, intense and tangy. I love it. I served it with some strawberries, red currants and milk chocolate sauce.
Passion fruit fondant (Bolo cremoso de maracujá)
400ml home made condensed milk (see recipe below)
200 ml pure passion fruit juice
200 ml cream with medium amounts of fat content
2 table spoons of corn starch
Butter six to eight small ramekins with butter, sprinkle sugar on them and put aside. In a large bowl or in the jar of a blender whisk/blend the condensed milk, the cream, the passion fruit juice. Add eggs, one at a time, whisking after each addition. Sift the starch and add it, whisking to incorporate completely. Divide the batter on prepared ramekins and bake at 160C for 20 to 30 minutos or until the stick comes out dry.
Serve with berries, fruits or chocolate sauce.
(Adapted from here).
1 cup of 250 ml of milk powder
1 cup de 250 ml of sugar
1/2 cup (125ml) of boiling water
1 table spoon of unsalted butter at room temperature
In a glass bowl whisk together milk powder and sugar. Add the boiling water and whisk well to melt milk powder and sugar and incorporate completely. Add butter and whisk to melt completely. Let it stand on the counter top cool before taking it to refrigerator. Use it after it's been in the refrigerator for 3 or 4 hours.
If the mixture looks too thick you can always add a couple of spoons of boiling water and whisk some more.