Taking a trip up the Queensland coast is a must-do for every Australian and Fast Ed’s no exception. He’s made the trip to discover all the amazing things Bundaberg has to offer. The Barrier Reef, the Whitsundays… but when was the last time you came to Bundaberg? It’s one of Australia’s great food bowls with all sorts of fruit and vegetables. Taking advantage of this, Ed makes a simple four ingredient dessert, that actually dates back to the middle ages and highlights some of the most delicious passionfruit and strawberries you’ll ever eat.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
Scoop out passionfruit flesh, whisk half the pulp and pass through a sieve. (You need 115ml of juice.) Mix passionfruit and lime juice with zest. Return seeds to remaining pulp.
Put cream and caster sugar in a small saucepan on low heat. Simmer gently for 3 minutes, then bring to the boil for 3 minutes. Reduce heat and simmer for 2 more minutes. Stir in juice mixture, then pour into 4 x 1-cup-capacity glasses. Chill until set.
Beat butter, vanilla and icing sugar in a medium bowl until light. Fold in custard powder and flour. Mix in nuts. Form into walnut-sized balls, arrange on prepared tray and press down lightly with back of a fork. Bake for 12-14 minutes, until pale golden.
Top possets with remaining pulp. Serve with shortbread and salad.

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