Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.

We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.

 

Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.

Rita
89 Aro Street
rita.co.nz

 

 

500g feijoas, peeled and sliced
¾ cup sugar
1 tsp cornflour
200ml water
4 leaves gelatine

Passionfruit caramel
¼ cup cream
4 fresh bay leaves
½ cup sugar
2-3 Tbsp water
½ cup passionfruit pulp

Mix cornflour and sugar together, then whisk into water. Pour over feijoas and bring to the boil, simmer until the fruit is cooked, about 5 minutes. Remove from the heat and pour through a sieve, pushing through two thirds of the cooked fruit through the sieve. The fruit remaining in the sieve can be used for another purpose, it would be nice as a filling for a shortcake or crumble!

Measure the liquid and make up to 500 ml. Return to the pot and keep warm. Soak the gelatine leaves in cold water for a few minutes then squeeze out the moisture and add to the pot. Whisk to dissolve the gelatine, then set aside to cool. Pop in the fridge for 10-20 minutes and when it starts to set whisk-either by hand or machine until it doubles in volume and is very pale. Pour into a mould or bowl and refrigerate to set.

For the caramel, heat the cream with the bay leaves and set aside to infuse. Over a low heat dissolve the sugar in the water, then boil until the sugar turns a deep caramel. Quickly add the passion fruit pulp and stir to dissolve. Strain the cream and stir in.