Banana And Passionfruit Butter Food

BANANA TART WITH A PASSION FRUIT SAUCE

Steps:

• Tart Crust: Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5-inch circle cutter. Place each round inside a 4-inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden.
• White Chocolate Mousse: In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4-inch circle cutter. Filling: In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas.
• Passion Fruit Sauce: In a saucepan, bring passion fruit puree and half-and-half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator.
• Assembly: Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made of marble and a sprig of mint, drizzle passion sauce around rim of tart.

BANANA AND PASSIONFRUIT BUTTER

Steps:

• Mash the bananas.
• Halve the passionfruit and scoop out the pulp.
• Place all the ingredients into the top of a double broiler saucepan and cook over a medium heat, stirring or whisking until thickened.
• Bottle in sterilized jars and seal.

PASSIONFRUIT BUTTER CAKE

Steps:

• Preheat oven 180C,grease large rectangular tin and line with baking paper.
• Put all ingredients into a large mixing bowl and beat on a low speed until combined.
• Increase speed to high and beat 2-3 minutes until pale.
• Pour into baking tin and bake for 50 minutes or until golden and a skewer comes out clean when inserted into middle of the cake.
• Let cool in pan for 10 minutes then turn onto wire rack to cool.
• Cut into small squares.
• To make a glace icing(optional)combine 1 1/2 cups icing sugar,2 tablespoons lemon juice and 1 teaspoon softened butter in a small bowl,stir with wood spoon until a spreadable consistency and spread over cake.

BANANA PASSION FRUIT SMOOTHIE

Steps:

• Slice the banana, halve the passionfruits and scoop out the seeds and fruit and add to the blender.
• Add the soy milk, wheat germ, vanilla essence and ice cubes if adding, and blend on high until all the ingredients are well blended.
• Serve.

BANANA BUTTER

Steps:

• Measure first 5 ingreedients into large saucepan.
• Heat and stir constantly as you bring to a rolling boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in pectin.
• Stir and skim for 5 minutes so fruit won't float.
• Pour into hot sterilized half pint jars to within 1/4 inch of top.
• Place sterilized metal lids on jars and screw metal bands on securely.
• For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.

BANANA AND PASSIONFRUIT LOAF

Steps:

• Preheat oven to 170oC. Grease a 6.5cm deep, 11cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
• Combine coconut, sugar and flour in a large bowl. Whisk sour cream, egg and vanilla together in a bowl. Add bananas to egg mixture and stir until well combined. Add banana mixture to coconut mixture. Gently stir to combine.
• Spoon mixture into prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand loaf in pan for 15 minutes. Lift onto a wire rack. Allow to cool completely.
• To make passionfruit glaze, sift icing sugar into a bowl. Add passionfruit pulp and stir to form a thick paste. Microwave, uncovered, on high for 45 seconds or until warm and runny. Pour glaze over loaf. Serve.

LEMON & PASSIONFRUIT BUTTER

Steps:

• In a heatproof bowl, whisk together the eggs and sugar until combined. Place over a pan of gently simmering water.
• Gradually add all remaining ingredients.
• Whisk over low heat 10-15 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not boil.
• Pour into sterilised jars and seal.
• The bottles can be stored in a cool place but must be refrigerated once opened.