Passion fruit floating islands with pistachio croccante

Serves 4 Desserts and puddings

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Method

First make the croccante. Line a baking sheet with foil. Place the sugar in a small pan with 2tbsp water and gently heat to dissolve the sugar. Increase the heat to medium and let the syrup boil to a golden caramel, add the nuts and stir to coat. Pour onto the foil lined tray and leave for 40 minutes until brittle. Break up then chop very finely and store in an airtight container.

Next make the custard. Get ready by setting an empty bowl in a larger basin filled with cold water, so that as soon as the custard is thick enough it can be scraped into the bowl to prevent over-cooking. Extract the passion fruit juice from the pulp using the method described in the recipe for passion fruit dressing. (see above)

Place the passion fruit juice, sugar and lemon juice in a medium saucepan and bring almost to the boil. Meanwhile, whisk the eggs and egg yolk in a medium bowl with the cream and gradually whisk in the hot mixture.

Rinse the pan, pour the mixture back into it and cook over the lowest heat. If using a food thermometer, keep the temperature to 85°C/185°F. Stir the mixture continuously with a wooden spoon for about 7 minutes until it has thickened and coats the back of the spoon. Scrape the custard into the bowl standing in the basin of cold water to stop it cooking.

To make the syrup, start by extracting the passion fruit juice following the same method used to make juice for the custard. Add the sugar and 5tbsp water to the juice and cook over a low heat to dissolve the sugar. Increase the heat and simmer for about 4 minutes until the syrup is just thick enough to drizzle.

Prepare to make the floating islands by laying a double layer of kitchen paper on a work surface and putting a large pan of water on to boil. In a bowl, whisk the egg whites to firm peaks then add the sugar 1tbsp at a time, whisking well between each addition to ensure the mixture is stiff and glossy and holds a peak. Turn the heat under the pan to the lowest setting. Roughly divide the mixture into 8 portions. Heap a portion onto a teaspoon and gently slide it onto the surface of the water, teasing the shape into a peak as you do so. Cook 4 islands at a time with the lid on for 2 minutes or until just firm.

While they are cooking, divide the custard between 4 dessert plates. Lift the floating islands out one at a time with a slotted spoon, letting the base of the spoon drain briefly on the kitchen paper then slide the islands onto the custard. Drizzle with the syrup, scatter over the croccante and serve warm.

Passion fruit dressing

MAKES ABOUT 90ml

This is delicious when drizzled over simply griddled scallops, and served with a light salad. It is not necessary to use extra virgin olive oil for this dressing.

*about 45ml passion fruit pulp
* pinch of caster sugar
* 4tbsp good-quality olive oil

Pulse the passion fruit pulp in a mini processor just enough to loosen the flesh from the seeds a little and pour through a sieve set over a bowl. Press down on the pulp with the back of a ladle, using a circular motion to extract all the juice, then discard the seeds left behind. Whisk in the sugar, a pinch of salt and the olive oil.