Thursday, 13 February 2014

Red Velvet Passionfruit Melting Moments

Posted by Kim Fong On 10:05 pm No comments




Passionfruits on sale means melting moments time! As it's close to Valentine's day, I decided to experiment and make heart shaped red velvet melting moments. I used my previous melting moments recipe and added red food colouring and cocoa, then used a small heart shaped cookie cutter and the rest is pretty much straight forward.
These turned out pretty tasty and as it was an experiment, I've added some tips and adjustments along the way.
Happy Valentine’s Day 2014 everyone! May your loveliest dreams come true!

Ingredients
Biscuit
250g butter, softened
1/2 cup icing sugar mixture, sifted
1/2 teaspoon vanilla essence
1/2 teaspoon lemon essence
1 1/2 tablespoons cocoa powder

1 1/2 tablespoons red pillar box food colouring
2 cups plain flour
1/3 cup corn flour


Filling
125g white chocolate, roughly chopped 
125g block cream cheese, roughly chopped
Pulp of 3 passionfruit


Method
Biscuit
1. Preheat oven to 160°C. Line 2 to 3 baking trays with baking paper. 
2. Using an electric mixer, cream butter and icing sugar mixture until light and fluffy.

3. Mix flours into butter mixture.

4. In a small bowl, mix cocoa powder, essences and red food colouring to form a smooth paste. Add to butter and flour mixture and mix well. Mixture will become thick.

5. Roll out mixture to about 1cm thick and using a small heart shaped cookie cutter, cut out heart shaped cookies. Lay them on prepared baking tray. Repeat for remaining dough. Make sure there is an even number of biscuits.

Note:
a) If you find things get stuck, dust some plain flour.
b) Caution on where you roll out you mixture, it may stain table tops etc. I suggest getting a large baking tray and working on that.
c) I try to use disposable gloves, stainless steel or dark coloured tools and utensils so prevent stains.



6. Bake in preheated oven for 10 to 15 minutes or until slightly firm. Cool on trays for 5 to 10 minutes, then transfer to a wire rack to cool completely.



Filling
7. Meanwhile, place cream cheese in a small pot and over medium to low heat until melted and smooth. Stir occasionally. Remove from heat and add white chocolate. Keep stirring until chocolate has melted and mixture is smooth. Stir in passionfruit pulp. Cover and refrigerate to cool. The mixture will then form a thick spreadable paste.


Construction
8. Spread flat side of 1 biscuit with a thick layer of filling. Top with another biscuit. Repeat with remaining biscuits and filling.

Note: It maybe easier to use a piping bag instead of spreading with a spatula or knife.

Serve!

What to do with a broken heart - EAT IT!




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