Thursday, November 5, 2009


Well it hit me…inspiration that is. Those purple, egg shaped wrinkly (and getting more wrinkled by the day) passion fruit have been waiting for me to get inspired so that I could incorporate them into something sublime.

Thankfully, I stumbled across this recipe from an Australian publication that I get online. When I came upon the recipe for Passion fruit yo-yos with white chocolate and passion fruit ganache I knew that was it. Heck, who doesn’t want to eat something called a yo-yo, especially when it’s a cookie? The recipe is from a very talented Australian food stylist Emma Knowles. I had to fiddle with the measurements a bit, since they are in grams, but I think I got them pretty close (thanks to gourmet sleuth)

The sweet, tart flavor that comes from the passion fruit puree and white chocolate together is heaven. The cookie itself almost melts in your mouth, since it uses both flour and cornstarch as the base along with quite a bit of butter.

So head on out to your farmers’ market and get those passion fruit while their still here, and see what inspiration might hit you with these little beauties.


Passion fruit yo-yos with white chocolate and passion fruit ganache
Recipe adapted from Emma Knowles

12 Tbsp. unsalted butter, softened
¾ cup powdered sugar
1/3 cup passion fruit puree (see note)
1 ½ cups all purpose flour
2/3 cup cornstarch
White chocolate and passion fruit ganache
¾ cup heavy cream
¼ cup passion fruit puree (see note)
2 pieces lemon rind, removed with a peeler (avoid the white pith)
6 ounces white chocolate, finely chopped

1. For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.

2. Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flour and cornstarch and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

3. Preheat over to 350°F. Roll out pastry to ¼ inch thick and using a 1 ½ inch diameter cutter, cut rounds from pastry and place on parchment paper lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.

4. Spread half of the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Yo-yos will keep for up to 1 week in an airtight container or up to a month in the freezer.

Note To make passion fruit puree, blend passion fruit pulp in a food processor to crack seeds, and then strain through a fine sieve. Twelve passion fruit yield about 1 cup of juice.

Makes 24

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