Passionfruit yo-yos with white chocolate and passionfruit ganache

AT A GLANCE

  • Serves 24 people

  •  
  • 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
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.

Recipe:

EMMA KNOWLES

Photography:

BRETT STEVENS

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2007

Mar 2007

View Full Site