Passionfruit Butter and a Thermochef Pav

Today's post is bought to you by Amoxil Paediatric Drops...  well not really, but I am very relieved to report that the Little Sister is finally on the mend!

In a testament to what a good night's sleep can do, I whipped up some Passionfruit Butter yesterday afternoon in my new Thermochef.

Yes siree, for the past few weeks I have been the proud owner of a Nature Thermochef.

I'm loving experimenting with it.  So far I've made jam, sauces, dips, pastes, soups, rice, mash, a shepherd's pie and some pretty mean cocktails!

I'll post  my experiments here in the future - with a normal version of the recipe along with a Thermochef version.

Here's the first:

Passionfruit Butter

Ingredients:

125g butter

½ cup sugar

juice of half a lemon

4 egg yolks

4 passionfruit

 

Method:

Place butter, sugar and beaten egg yolks into a double saucepan.

Add juice of passionfruit and lemon.

Cook over a low heat until thickened, adding more juice if necessary.

Thermochef Method:

Insert butterfly into bowl.

Combine all ingredients in bowl.

Cook at 80C, speed 3 for 8 minutes.

Verdict:

Beaut.  So many recipes I've seen for Passionfruit Butter involve sieving the passionfruit to remove the seeds, but I'm not cooking for the CWA and frankly life is too short to sieve passionfruit!

It was easy, ready quickly, it's tasty and very calorific - but as Mum always says "fat is flavour"!

 

Thermochef Pavlova

Because there were egg whites left-over from the Passionfruit Butter, I thought I'd have a crack at making a pavlova as well.

Ingredients:

4 egg whites, weighed.

white sugar = egg white weight x 3

pinch salt.

 

Method:

Preheat oven to 100C

Place sugar in the thermochef bowl, process on turbo speed for 10 seconds.

Add the butterfly, egg whites and salt.  Cook at 37C, speed 2 for 7 minutes.

Spread meringue mixture on a baking paper covered tray.

Bake in 100C oven for 60-80 minutes.

Turn off oven, open door and allow meringue to cool inside the oven (this should reduce the amount of cracking).

Decorate with whipped cream and sliced fruit.

Verdict:

Piece of cake!  Honestly, pavlova is something I've previously had zero success with.  All of my efforts today have been  flat and chewy.  I'd abandoned it to the "for better bakers" category - never to be attempted again.

But, I suspect the Thermochef makes this fool proof, because my previous efforts have all been more Eton Mess than Aussie Pav.

You could also pipe this mixture into smaller individual pavs or those cute meringue mice if you're handy with a piping bag.