Since the theme for I Heart Cooking Clubs this week is In Season, I paged through my Donna Hay books to get some general thoughts/ideas and over the weekend, I set out to see what was in season at my local farmer's market and what struck my fancy. At the first booth was a big basket of just picked passion fruit--or lilikoi as it's known here. The growing season for lilikoi runs from about August through December. Its sweet and tangy flavor is one of my favorites and since it is popular in Australia, Donna Hay has scads of recipes for it.
I ended up going with something very simple--Passionfruit and Yogurt Parfaits. (Donna and I seem to be on an 'ambiguous-is-it breakfast-or-dessert?' kick. See Banana Maple Bread Puddings and Chocolate French Toast) This one eats more like a mousse--pillowy whipped cream is folded into yogurt, sweetened with powdered sugar and vanilla bean and layered with passion fruit pulp--delicious whenever the mood strikes.
Passionfruit (Lilikoi) and Yogurt Parfaits
Donna Hay via The Telegraph 3/2012
1 1/2 cups pouring cream
1 1/2 cups Greek-style natural yogurt
1/3 cup icing sugar, sifted
1 vanilla bean, split and seeds scraped
2/3 cup passionfruit pulp, plus extra, to serve
Place the cream in a bowl and whisk until soft peaks form. Fold through the yogurt, icing sugar and vanilla until well combined.
Divide half the yogurt mixture between 4 x 1 1/2-cup capacity glasses. Top with half the passionfruit pulp and repeat the layers. Refrigerate for 2 hours or until chilled. Top with raspberries and extra passionfruit to serve.
TIP: You can add your favourite fruits to the parfaits. try other berries or chopped stone fruits.
Notes/Results: I am a fan of anything that has a smooth, creamy mousse or pudding mouthfeel, so this one is perfect for me. Whipped cream and Greek yogurt work so well together--the cream adds the light and fluffy aspects and the yogurt gives it creamy substance and cuts down the sweet. With the lilikoi puree, it keeps things tangy enough that the entire dessert isn't too sweet. Although raspberries aren't grown here or particularly in season right now, I had a few leftover and I like the pop of color that they add. This one is quick and easy to toss together--I will make it again.
You can check out what is In Season for the other IHCC participants by following the links at the post.
What seasonal foods/ingredients are you enjoying right now?