Passionfruit Custard Fool with Granita
A creamy, smooth dessert combined with a hit of fresh passionfruit and a top of icy citrus granit...
2 sheets pre-made puff pastry
1/4 cup Barker's Fruit Mince
1/4 cup almond butter
1/2 Tbs ground cinnamon
1/4 cup flaked almonds
1 beaten egg for egg wash
Preheat the oven to 180 C and line a large baking tray with baking paper.
In a small bowl, mix together almond butter, fruit mince and cinnamon.
Lay two sheets of frozen puff pastry down onto a cutting board. Spread out the fruit mince/almond butter mixture over the 2 sheets and sprinkle the flaked almonds on top.
Once the puff pastry is slightly thawed, roll both pastry sheets up one at a time. This will form two large 'logs'.
NOTE: Brush the egg wash onto the pastry before cutting the swirls to save time, or you can brush each individual swirl at the end.
Make sure the pastry is still cold before you cut the swirls. You can place it back in the freezer for 10 minutes before cutting if your pastry has thawed too quickly.
Cut the logs into 1 cm wide sections, which should give you about 10 fruit mince swirls per 'log'. Lay the swirls onto the baking tray and brush the tops with egg wash.
Bake for 20 minutes or until golden brown.
OPTIONAL: a dusting of icing sugar on top of the swirls is a great finishing touch that looks and tastes delicious!
Credits: Barker's of New Zealand
Photo Credits: Barker's of New Zealand