Say goodbye...

Welcome back to the Sweet spot!!

Let’s have another recipe Wednesdays.

Isn't it mad that the summer has been, and gone.

The kids are back to school, and the beginning of the school year is approaching, as is the end of the summer months.

But don’t you know what that means?

We will have a cracking couple of weeks.

We have made a final dessert recipe featuring authentic summer flavours.

It is a chilled piece that will wow and surprise everyone.

Don't worry too much.

It comes across as extremely difficult, and you can pretend it is.

It's a little technical, but you can knock it out of the park.

So, let’s begin.

today is…

Passion Fruit, White Chocolate & Pistachio Parfait

Ingredients:

• 50g caster sugar

• 4 eggs

• 200g white chocolate

• 450ml double cream

• 6 ripe passion fruits (pulp scooped out)

• 1 large lemon (zested and juiced)

• 80g pistachios (roughly chopped), plus extra to serve

Method:

1. Oil a 900g loaf tin and line with cling film.

2. Whisk sugar and eggs over simmering water until pale and doubled in volume. Use an electric whisk to whisk constantly.

3. Cool by whisking over a bowl of cold water.

4. Melt white chocolate in short bursts in the microwave or over simmering water.

5. Whip cream to soft peaks.

6. Fold in melted chocolate, passion fruit, lemon zest, and juice. The folding technique is explained below.

7. Gently fold in the egg mixture until combined.

8. Spread pistachios in the tin, pour the mixture, smooth the top, and freeze overnight.

9. Thaw for 15-20 mins before serving.

10. Slice with a hot knife, and garnish with extra pistachios.

This recipe is versatile; you can substitute some ingredients for others.

Get used to making this one first, and you can then experiment.

It's the perfect end-of-summer chilled dessert.

With some beautiful flavours that complement each other.

Great to see you again.

We will talk again soon.

Stay Sweet

Dominic