Photo: Quentin Jones
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Ingredients
- For parfait
- 250ml cream
- 150g castor sugar
- 2 tbsp water
- 80g egg whites (about 3 small eggs)
- ½ tbsp lemon juice
- 20ml vodka
- 3 passionfruit, pulped
- For madeleines
- 180g castor sugar
- 4 eggs
- 125g butter, melted
- 150g plain flour
- 50g almond meal
- ½ tsp baking powder
- 2 passionfruit, pulped
Method
For parfait, line a 12-centimetre x 22-centimetre loaf tin or plastic container with cling film. Whisk cream to firm peaks and reserve in the fridge. Put sugar and water in a saucepan. Stir to dissolve then bring to the boil. Put whites in a mixer and start to whisk on a low speed. Bring sugar syrup to 130C. Add lemon juice and vodka and bring back to the boil. Whisk whites on high. When they are at medium peaks, add sugar syrup and continue to whisk until cool.
Fold through cream one third at a time then fold through passionfruit. Put in tin and set in the freezer. Slice and serve with a warm madeleine and fresh passionfruit pulp. For madeleines, pre-heat oven to 180C. Whisk sugar and eggs on high until light and fluffy. Fold through butter, then dry ingredients. Stir through passionfruit. Butter and flour madeleine tin and spoon in mixture. Bake for six to seven minutes for small madeleines and twice as long for large. Dust with castor sugar and serve warm.
Makes about 20 small madeleines
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