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Passionfruit yo-yos with white chocolate and passionfruit ganache


You'll need

  Yo-yos 180 gm butter, softened 90 gm pure icing sugar 80 ml (1/3 cup) passionfruit juice (see note) 225 gm (1½ cups) plain flour 100 gm (2/3 cup) cornflour   White chocolate and passionfruit ganache 90 ml pouring cream 45 ml passionfruit juice (see note) 2 pieces lemon rind, removed with a peeler 180 gm white chocolate, finely chopped

Method

  • 01
  • 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.
  • 02
  • Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flours and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 03
  • Preheat oven to 180C. Roll out pastry to 8mm thick and, using a 3cm-diameter cutter, cut rounds from pastry and place on baking 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.
  • 04
  • Spread half the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Uniced yo-yos will keep for up to 1 week in an airtight container.

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


At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 24 people

Featured in

Mar 2007

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