passion fruit Archives - The Sweet Rebellion
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Jams and Preserves, Recipes / 09.04.2024

Whenever I'm faced with a large quantity of ripe fruit that I can't get through quickly enough, I usually choose to A) freeze it or B) make a jam or curd. Since fruits generally contain a lot of water, their texture will change on freezing and defrosting. This is because the water inside the fruit cells expands on freezing, and the ice crystals rupture the cell walls. Once defrosted, the fruit will inevitably be soft and soggy. This is not an issue if you're planning on using the thawed fruit for smoothies, juices or sauces but if you're planning on...

1 Like
Desserts, Recipes / 25.03.2023

Sponsored Have you ever tasted a soufflé? These gorgeously puffy little cakes are slightly crisp on the outside and light and mousse-like on the inside. They can be sweet or savoury, and are made by folding whipped egg whites and a flavour component (e.g. fruit pulp, melted chocolate, cheese etc) into a custard-like base. If you thought you couldn’t recreate this classic French dessert at home, think again! I’ve recently discovered an incredible shortcut that will make soufflé-baking a cinch. By using Danone Ultra Mel Vanilla Custard as your base, you need only add a little fruit purée, fold in some meringue and voila! Not...

5 Likes
Desserts, Recipes / 18.10.2022

I just love the simplicity of a self-saucing pudding, and this Granadilla one is my favourite! It's made with Lancewood's Low Fat Granadilla Yoghurt, which adds a delicious fruity tang to the pudding and keeps the batter nice and moist too. It may seem slightly counter-intuitive but making a self-saucing pudding actually involves pouring a sauce on top of your batter before baking. In the oven, the batter rises and the liquid layer sinks to the bottom resulting in a soft and spongy pudding (with a crunchy crust I might add) and a tangy, syrupy sauce at the bottom. I prefer...

2 Likes