Name: Passionfruit yo-yos with white chocolate and passionfruit ganache
Yield: 24
Ingredients: Yo-yos; 180 gm butter, softened; 90 gm pure icing sugar; 80 ml passionfruit juice (see note) (1/3 cup); 225 gm plain flour (1½ cups); 100 gm cornflour (2/3 cup); 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

Passionfruit yo-yos with white chocolate and passionfruit ganache

Australian Gourmet Traveller dessert recipe for passionfruit yo-yos with white chocolate and passionfruit ganache

Serves 24

Ingredients

Yo-yos

180 gm butter, softened

90 gm pure icing sugar

80 ml passionfruit juice (see note) (1/3 cup)

225 gm plain flour (1½ cups)

100 gm cornflour (2/3 cup)

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

Main

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 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.

3.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.

4.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.
Notes