Well it's been a while since I've had a chance to put a recipe up! Thought it would be nice to put up a proper summer dessert (even though it's not really sunny today!) It was when I actually made this dessert ok!?
This isn't a particularly difficult dish to make, but there are a lot of different components. You'll probably find that you have some shortbread left over, it's pretty good by itself as well.
Lime shortbread:
175g plain flour
100g butter
50g granulated sugar
zest of 1 lime
Passionfruit curd:
3 passionfruits
2 eggs
80g sugar
60g butter
Raspberry coulis:
100g raspberries
2 tbsp caster sugar
Ginger cream:
150 ml double cream
2 tbsp caster sugar
1/2 tsp ground ginger
Preheat the oven to 150C. To make the shortbread, rub the butter into the flour until it resembles bread crumbs. Stir in the sugar and lime zest. Bring together into a ball (adding a little water if needed) then wrap in clingfilm and put in the fridge for at least 30 mins. Once chilled, roll out until it's about 1cm thick and use a cookie cutter (or an upturned mug!) to cut out the biscuits. Bake on a greased baking sheet for 15-20 mins or until pale golden.
Whilst the shortbread is cooking, make the passion fruit curd. Mix the sugar, passion fruit flesh and eggs in a heatproof glass bowl. Place over a saucepan of boiling water and whisk until it thickens. Strain the seeds out and beath in the butter until melted. Put in the fridge.
for the coulis, place the raspberries in a saucepan with the sugar and heat gently until they begin the break up. Press through a sieve and allow to cool. To make
the ginger cream, whip the cream until stiff and fold the ginger and sugar through until well mixed.
To assemble the dessert, place the biscuits on small plate each. Spoon the curd on top, with the cream to one side. If you can do proper quenelles then good for you, I was in a rush (and slightly tipsy from Sunday lunch wine drinking). Drizzle with the coulis and serve.
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