Puddings of passion
Fruity treats for Valentine’s. Photographs: Harry Weir
Vanessa Greenwood’s hot passion fruit soufflés
Gary O’Hanlon’s passion fruit cheesecake with passion fruit ripple cream
VANESSA’S WAY: HOT PASSION FRUIT SOUFFLÉS
People often think I must be very organised to run a business, but I’m loathe to admit, I don’t even own a diary.
I don’t have to think about what to cook on Valentine’s night, as I’ve perfected these passion fruit soufflés which will indeed rise majestically with the correct preparation of my ramekins.
On Tuesday night, I’ll be serving steak, and then these soufflés with a scoop of ice cream for my highly organised husband, who definitely thinks I need a diary. As they say, opposites attract.
GARY’S WAY: PASSION FRUIT CHEESECAKE WITH PASSION FRUIT RIPPLE CREAM
The name would suggest that passion fruit would be the go-to ingredient for a dessert in the lead up to Valentine’s Day, but chocolate and strawberries tend to be more in demand, in my experience.
For me though, eating strawberries in February is a sin, and chocolate is heavy and can leave you feeling too full.
Passion fruit can be quite tart and acidic, but with the right touch of sweetness you’ll be able to achieve a light and refreshing dessert.
This no-bake cheesecake is a cracker and quick to put together too. I use a rectangular flan tin when I make it, but an eight-inch round cake tin will also work well.