Passionfruit S’mores + 13 Ways with Passionfruit

passionfruit s'mores

13 Ways with… Passionfruit

It has been quite a while but I thought it was about time that I bought this monthly column back, because I always loved putting it together. Choosing one ingredient and finding so many different ways to use it was really inspiring and I have discovered so many great new blogs in the process! So I’m back this month with Passionfruit, which are in season here at the moment. I scored 7 for $2 at the market, what a bargain!

I’ve got a great recipe for you today plus a bunch of other fantastic ones too, so keep reading! I hope this inspires you to make at least one of these awesome looking desserts.

Drink it…

13 Ways with Passionfruit

Picture Credits: My Kitchen Antics & Donna Hay

1. I love the sound of this totally unique Passionfruit Mojito with an Indian Twist from My Kitchen Antics. I mean passionfruit with salt and green chilli, heaps of lime and mint sounds like such an interesting combination in a drink! Also scroll down in this post to find another delicious sounding Passionfruit Iced Tea.

2. This pretty and refreshing Passionfruit Cordial comes courtesy of Donna Hay. Actually I remember this recipe in one of the very first issues that I ever bought! If it was me though, I’d add a smidgen of vodka or rum to turn this into a delicious and summery cocktail. Yum!

Chill it…

13 Ways with Passionfruit
Picture Credits: Un Dejeuner de Soleil & Gourmet Traveller

3. Nutella is one of my favourite things on the planet, which is why I am drawn to this Creamy Chocolate Spread with Passionfruit from Un Dejeuner Se Soleil. Doesn’t it look incredible! I think it would be delicious slathered over a warm baguette. Note, the recipe is in French.

4. This Passionfruit Coconut Creme Caramels with Lychee Granita from Gourmet Traveller magazine sounds deliciously tropical, and would be perfect for a casual summer dinner party. I love the idea of Passionfruit together with lychee too – yum!

13 Ways with Passionfruit
Picture Credits: Inspiring the Everyday & Gizzi Erskine

5. Passionfruit and coconut are beautiful in desserts together, and this Coconut Mousse with Passionfruit and Cherries from Inspiring the Everyday looks so delicious, especially with the addition of Rainier cherries too. Perfect for right now.

6. I’ve been loving Eton Mess this summer, and it seems Sydney does too as it’s been popping up on quite a few restaurants’ dessert menus this year. It’s such a simple but delicious dessert that usually involves berries, but I love the sound of this Eton Mess with Passionfruit, Lemon Curd & Raspberries from Gizzi Erskine. It’s definitely going on my list of things to make!

13 Ways with Passionfruit
Picture Credits: Raspberri Cupcakes & Citrus and Candy

7. This incredible Passionfruit & Lemon Trifle with Macarons is a 7 layer beauty by my gorgeous friend Steph from Raspberri Cupcakes. Passion Pop mousse, lemon cake, lemon and passionfruit curd, Passiona jelly, passionfruit and chocolate macarons, whipped cream with fresh passionfruit and mini meringues on top – um YES! What an absolutely stunning dessert.

8. Another fabulous recipe from one of my good friends, this Baked Alaska with French Earl Grey Icecream and Passionfruit from Citrus and Candy is right up my alley. I’ve made the ice cream before and loved it, so I can only imagine how good it would be in this beautiful Baked Alaska.

Bake it…

13 Ways with Passionfruit
Picture Credits: Spicy Icecream & Athena Plichta

9. These Passionfruit Cheesecake Brownies from my archives is actually one of my all-time favourite recipes. The fudgy brownie is the perfect match to the creamy cheesecake and sweet tang of the Passionfruit. I hope you’ll give this very easy recipe a try soon!

10. This Lemon Cake with Passionfruit Syrup from Athena Plichta sounds incredible, but I also love the photos on this beautiful blog!

13 Ways with Passionfruit
Picture Credits: Spicy Icecream & Some Cappuccino with Cake

11. This Passionfruit Vanilla Slice is one of my Mum’s favourites and something that she regularly requests me to make. With passionfruit in the custard and the the glaze, this is a lovely dessert. I remember how all the Passionfruit made my kitchen smell incredible for hours.

12. My favourite macaron flavour on the planet is Passionfruit and Milk Chocolate, and these specimens from Some Cappuccino with Cake look beautiful. I’m still not a very confident macaron baker, but one day I’ll give this flavour a try! If you aren’t yet converted to the Passionfruit/Chocolate combination, you’ve got to try this macaron flavour!

passionfruit s'mores

13. And today’s recipe is one I’m quite thrilled to share today. The idea for Passionfruit S’mores has been floating around in my head for a while, and I was so pleased with how it turned out. Using homemade Graham crackers and homemade Passionfruit marshmallows, plus squares of Lindt Dark Chocolate with sea salt, I can now understand why S’mores are so popular! Gooey, sticky, messy and delicious.

I say this every time, but making marshmallows from scratch is not as tricky as you might think and the result is totally worth it. I’ll never buy store bought marshmallows ever again! I absolutely loved the addition of passionfruit in them!

passionfruit s'mores

Passionfruit S’mores

Makes 10-12

Graham Crackers (from Citrus and Candy)

  • 1 ¼ cups plain flour
  • ½ cup brown sugar, packed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50g unsalted butter, cut into 1 inch cubes and frozen
  • 40ml mild-flavoured honey
  • 40ml whole milk
  • 1 tablespoon vanilla extract

In the bowl of a food processor fitted with a steelblade, combine the flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky. Turn the dough onto a surface well-floured with flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Sift an even layer of flour onto the work surface and roll the dough into a long rectangle, about 3mm thick. The dough will bequite sticky, so flour as necessary. Cut into squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Adjust the rack to the upper and lower positions andpreheat oven to 180°C (350°F). Prick the wafers with toothpick or fork, not all the way through, in two or more rows. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure evenbaking. Allow to cool on a wire rack.

Passionfruit Marshmallows (from Gourmet Traveller)

  • 90ml passionfruit juice (from 6-8 passionfruits)
  • 10g powdered gelatine
  • 250g caster sugar
  • 1 egg white
  • Dusting mixture: Sift together equal parts cornflour and icing sugar
Lightly grease and line a shallow cake pan. Combine passionfruit juice and gelatine in a bowl and set aside. Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook until syrup reaches 125°C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.

Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40°C). Pour into prepared cake pan, and, using a lightly oiled spatula, spread evenly. Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into squares (smaller than your Graham crackers) and roll in dusting mixture to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

To assemble S’mores (inspired by Design*Sponge)

  • 24 Graham crackers (match pairs of crackers by size to make even sandwiches)
  • 12 Passionfruit marshmallows
  • 12 squares dark chocolate (I used Lindt Dark Chocolate with Sea Salt)
  • Passionfruit pulp, optional.
  • Icing sugar, to dust
Preheat the oven to 180°C. Place half of the Graham crackers onto a baking paper lined tray, these will be the bottom of your s’mores. Top with 1 passionfruit marshmallow each. Bake for 4 minutes or until the marshmallows are gooey. Remove from the oven and top with 1 square of chocolate each. The heat of the marshmallows will melt the chocolate. If you like, you can top with a teaspoon of passionfruit pulp on each and then top with remaining Graham crackers. Dust with icing sugar and serve.

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