麻豆社

Passionfruit, honey and yoghurt mousse

4 passionfruit

50g honey

50ml double cream

2 leaves gelatine

Greek style yoghurt

Soak the gelatine in cold water for 10 minutes.

Cut the passionfruit in half and scoop the seeds into a sieve over a bowl. Press to release as much juice as possible – you should have 100ml.

Place in a pan with the honey and cream and simmer. Squeeze the water out of the gelatine and add to the hot liquid. Remove from heat and allow to cool. Fold in the yoghurt and pour into 4 glasses or moulds. Place in fridge and allow to set.

Nectarine and raspberry salad

2 ripe nectarines

200g raspberries

Juice and zest 1 lemon

Juice of 1 lemon ( keep the zest for the crumble)

50ml raspberry liqueur or white wine - optional

50g sugar

Place juice from both lemons and zest in a pan with the sugar and simmer until sugar has dissolved. Add liqueur or wine. Cut the nectarines in half, remove the stone and slice each half in four. Add the lemon syrup. Cool and mix in the raspberries.

Lemon and white chocolate crumble

50g white chocolate, chopped

60g oat biscuits

Zest of 1 lemon

Place the chocolate in a heatproof bowl over a pan of hot water and allow to melt. Crush the biscuits and mix into the melted chocolate with the lemon zest. Spoon onto a sheet of parchment paper and cool until set. Crumble up.

Serve the nectarine and raspberry salad around the mousse with some crumble over the top.