• 3hrs 25
  • 4
  • Medium

Ingredients

  • FOR THE PASSION FRUIT CREME:
  • 600ml double cream
  • 250g caster sugar
  • Juice of 1 lime
  • 150ml passion fruit pulp (passed through a fine sieve)
  • 2 leaves of gelatine
  • FOR THE BISCOTTI:
  • 300g plain flour, plus more to dust
  • 250g caster sugar
  • 100g shelled pistachios
  • 60g grated fresh coconut
  • 50g natural glace cherries, roughly chopped
  • Finely grated zest and juice of 1 unwaxed lemon
  • 11/4tsp baking powder
  • Pinch of salt
  • 3 eggs, lightly beaten

Method

Begin with the passion fruit creme. Put the double cream and 150g of the sugar into a large saucepan. Gently bring to the boil, then remove from the heat. Add the lime juice and 75ml of the passion fruit pulp and whisk to combine.

Pour into four large martini glasses and place in the fridge to set for at least two hours.

Meanwhile, soak the gelatine leaves in cold water. Put the remaining 100g of caster sugar into a saucepan with 100ml of water, bring to the boil, then squeeze any excess water out of the gelatine, add to the syrup and whisk until completely dissolved. Add the remaining 75ml of passion fruit pulp, then set aside to cool.

When it’s cool, pour over the passion fruit creme to cover (this layer only needs to be about 5mm thick). Return to the fridge to set for another hour. Remove from the fridge for 30 minutes before serving.

Meanwhile, make the biscotti, Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment.

Put all the ingredients in a bowl and mix together to a soft, sticky dough. Form it into two long sausages on a lightly floured work surface, place on the baking tray, then bake in the oven for 20-30 minutes until golden brown.

Remove from the oven and leave for 10 minutes to cool and firm up.

Using a serrated knife, cut the biscotti on an angle into slices, 1cm thick, then lay them back on to the baking tray (you may well need two trays now).

Return to the oven and cook for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until a pale golden colour on both sides. Remove from the oven and cool on wire racks.

Serve the passion fruit creme with the biscotti alongside.

Home Comforts by James Martin is published in hardback by Quadrille publishing, priced £20. Available now.

About The Author

James Martin

Presenter of the BBC's Saturday Kitchen and formerly a regular team member of Ready Steady Cook, Malton-born James Martin is one of the UK's most poplar TV chefs.

Let us know what you think

comments