Cookbook corner: Raspberry and passion fruit flan
How great is it that we are coming into summer! It has seemed so long coming and even more welcome this year under recent circumstances. This time of the year we like to think of BBQs and outside, alfresco dining and this very lovely and refreshing summer dessert is just perfect as the last course for either. It also works well for afternoon tea.
Ingredients
Crust
3 eggs
85g caster sugar
85g flour
Pinch of salt
Filling
150ml double cream
55g caster sugar
2 punnets raspberries
6 passion fruit
Passion fruit coulis (you can buy this in the supermarket)
Method
Add eggs and sugar into a bowl and whisk till thick
Sift in the flour and salt.
Fold the flour into the mixture but do not beat in.
Pour in an 8” flan mould.
Bake at 220˚C for 10 minutes till golden.
Turn onto a wire tray to cool.
Once the crust has cooled, whip the double cream till thick.
Cut the passion fruit in half and take out the fruit from the inside.
Spoon this into the cream together with as much passion fruit coulis as you like. It can be quite sweet, so the quantity you add is based on your taste.
Add raspberries into the mixture if you want also, but we prefer to keep these for decoration on the top.
Spoon the mixture into the crust then decorate with raspberries, fresh mint leaves and edible glitter.
