It was Australia Day last Thursday; I’m not quite sure how it’s taken me a whole four days to get around to posting this. It seems I am the world’s biggest faffer.
I’ve said before how excited I get visiting the greengrocers in Australia, it’s always full of such yummie-looking, exotic goodies, begging to be bought. But the fun doesn’t end there, oh no, I am the proud owner of a passion fruit vine. Yes, I am now, totally tropical.
Said passion fruit vine, has to date, only produced three super-tangy fruit. But that doesn’t matter to me. I still get a kick out of just looking at it, knowing that it’s there, slowly taking over the back garden, being all exotic and unfamiliar.
So to celebrate Australia Day I decided to make a fool from my two favourite Australian fruits: mango and passion fruit. Served with Australia Day semolina shortbread cookies for a bit of crunch and kitsch.
Totally tropical mango and passion fruit fool
Serves 2. This recipe is adapted from Rachel Allen’s Favourite Food for Friends.
For the fool:
½ very ripe mango, chopped into 1 cm cubes
1 passion fruit, halved with all the seeds and juice scooped out
1 tbsp lime juice
1 tbsp castor sugar
75 ml cream
For the Australia Day semolina shortbread cookies:
100 g (3 ½ oz) plain flour
50 g (1 ¾ oz) coarse semolina flour
100 g (4 oz) butter, softened
50 g (1 ¾ oz) caster sugar
Mix together the mango, the seeds and juice of the passion fruit, the lime juice and the sugar. You could blitz these all together in a blender, but I’m a bit odd and like the texture of the mango chunks and the seeds from the passion fruit, so I just sort of squish them together by hand. Softly whip the cream, once you have nice soft peaks, fold in the fruit mixture. Don’t mix it too thorough, it’s much nicer to have it slightly marbled. Place in the fridge to cool, until you’re ready to serve.
Preheat the oven to 180 °C. Sift the flour into a mixing bowl and add the coarse semolina, mixing together well. Rub in the softened butter; then add in the sugar, bringing the mixture together into a dough. Roll out the dough to about ½ cm thick and cut out whatever shapes you fancy. Once you’ve got more holes than gaps, just re-roll the dough again. Bake your cookies in a lined baking tray for about 6-10 minutes or until just golden (if they are too pale they will crumble into nothing once they come out of the oven). Allow to cool before serving alongside your tropical fool.
What a simple desert! This was not only delicious, but also so quick. I would imagine it would be a great recipe for kids, (I’ll have to make a mental note to borrow The Fella’s nephew for an afternoon and make this with him). It could also be made with any soft fruit you have, next on my list is raspberry and peach, or maybe rhubarb, or maybe strawberry and mint, or maybe….