(c) Jack Caffrey
Well, if you haven't yet decided what to cook to woo your honey on Valentine's, then here's a dessert recipe that Neven Maguire wrote for the Journal Magazine in the Farmer's Journal (& I styled in all it's girlie gloryiness!) that is sure to win them over...
PASSIONFRUIT MOUSSE WITH LEMON SABLES
finely grated rind of 2 lemons
50g caster sugar
3 passionfruit, halved and pulp scooped out
2 eggs, separated
40g chilled butter, diced
for the lemon sables:
50g plain flour, plus extra for dusting
25g icing sugar, plus extra for dusting
finely grated rind of 1 lemon
50g room temperature butter
1 egg yolk
grapeseeds oil for brushing
To make the lemon sables, sift the flour and icinf sugar into a bowl. Stir in the lemon rind, then add the butter and egg yolk. Beat well to form a soft dough. Wrap in clingfilm and chill for at least 30 minutes, or up to three days is fine.
Preheat the oven to 190C / 375F / Gas Mark 5. Roll out the dough on a lightly floured surface to a 3mm thickness. Stamp out heart shapes or 2 1/2 cm rounds using a biscuit cutter, then transfer to oiled baking sheets. Bake for 8-10 minutes, until crisp and lightly golden.
To make the passion fruit mousse, place the lemon rind in a heatproof bowl with half of the sugar, the pulp from two passion fruit and the egg yolks. Set over a pan of simmering water and cook over a low heat for 8-10 minutes, until the mixture coats the back of the spoon, stirring occasionally. Whisk in the butter, a little at a time until smooth and shiny. Remove from the heat and leave to cool.
Whisk the egg whites in a seperate bowl until soft peaks form, then add the remaining sugar, a bit at a time until stiff and shiny. Fold half into the cooled passion fruit mixture using a slotted spoon, then fold in the remainder. Divide among serving glasses, cover and chill for at least 2 hours or overnight is fine.
To serve, arrange the glasses on plates and decorate each glass with the pulp from half a passionfruit and the raspberries. Place a couple of the lemon sables on the side for dipping. Yum!