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- Ice Cream & Frozen Desserts
Simple Dinners
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Spicyicecream Easter Recipes – Double Chocolate Skillet Brownie

spicyblogcomApril 6, 2019Leave a Comment

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Hello! I'm Lisa...

Freelance graphic designer, blogger and photographer from Sydney, Australia. I love doughnuts and polka dots! Here on Spicyicecream you'll find simple recipes made from scratch - from cake to kimchi.

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Pastry
2 cups plain flour
3 teaspoons caster sugar
150 g butter, cold
4-5 tablespoons iced water

Filling
400 g mixed berries
2 tablespoons cornflour
2 tablespoons honey
Vanilla bean paste or extract (use your heart)
1 egg + some raw sugar
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To make the pastry - place flour, caster sugar and butter into a food processor and pulse until the mixture resembles sand. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Flatten into a disc and wrap plastic wrap. Refrigerate for 20 minutes.

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PASSIONFRUIT CURD 💛 It’s like lemon curd’s tangy tropical cousin. I love passionfruit curd in ice cream, between cake layers or even on toast and it’s so easy to whisk up.

💛 2/3 cup (160ml) passionfruit juice (seeds strained out and reserved)
💛 165 g butter
💛 3/4 cup caster sugar
💛 1 tablespoon lemon juice
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Place passionfruit juice, butter and caster sugar into a saucepan and whisk over medium heat until the butter is melted and the sugar has dissolved.

Put 3 eggs and 2 egg yolks into a bowl and whisk them together. Pour the passionfruit mixture over the eggs slowly and whisk them together.

Put the mixture back into the saucepan and whisk continuously for 6-7 minutes until it has thickened and coats the back of a spoon. Sometimes I like to add a few tablespoons of the passionfruit seeds back into the curd.
Pour into sterilised jars and store in the fridge for up to 3 weeks.

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