It’s Saturday which means it’s dessert day. I have 4 leftover egg whites from dinner, 4 leftover egg whites and a small block of Green & Blacks milk chocolate. Hmmm…
OK, I found a recipe for Norwegian Troll Cream on Khymos. No berries in the freezer but I did find some passionfruit pulp. I figured I make a troll cream type filling and a nutty crust. Only problem was I got a bit heavy handed with the passionfruit and stuffed up the beating of the egg whites. So, in an effort not to waste what I had already used, dessert turned into this.
Chocolate Passionfruit Cream Pie
To make Crust:
1 cup flour
1/2 cup melted butter
1 1/2 cup macadamias, chopped
Mix together and press into the bottom of round springform pan.
Bake at 350 degrees for 15 minutes. Cool.
To make Chocolate Passionfruit Cream Filling:
35 g grated chocolate
half cup passionfruit pulp
6 egg whites at room temperature
20g xylitol or caster sugar
200g Cream
Mix 1/2 cup passionfruit pulp, cream, egg whites, half the xylitol and chocolate until well combined. Pur onto crust. Bake at 180 degrees for about 25 minutes or until set and browned on top.
Use remaining passionfruit pulp with remaining xylitol mixed in as a sauce to serve.
Hi Dani
I relaise this is an oldish post, but I was interested to read about the xylitol. I have just started using stevia, and understood this to be the healthier of the two, but haven;t really looked into it fully. Do you have any wisdom on the issue? Gill
Hi Gill,
I have found it very difficult to source reliable information on either xylitol or stevia. My understanding is that stevia is the sweeter of the two and often contains fillers. For me that is enough to tip me on the side of xylitol. For the most part I prefer to use muscovado or honey but if I need something to behave exactly the same as sugar, then I will use xylitol. Hope that helps.
thanks very much
Save me some!
sarah harpers last blog post..Caracol Cream Reviews
I wish I’d saved me some!