It’s Saturday which means it’s dessert day. I have 4 leftover egg whites from dinner, 4 leftover egg whites and a small block of Green & Blacks milk chocolate. Hmmm…
OK, I found a recipe for Norwegian Troll Cream on Khymos. No berries in the freezer but I did find some passionfruit pulp. I figured I make a troll cream type filling and a nutty crust. Only problem was I got a bit heavy handed with the passionfruit and stuffed up the beating of the egg whites. So, in an effort not to waste what I had already used, dessert turned into this.
Chocolate Passionfruit Cream Pie
To make Crust:
1 cup flour
1/2 cup melted butter
1 1/2 cup macadamias, chopped
Mix together and press into the bottom of round springform pan.
Bake at 350 degrees for 15 minutes. Cool.
To make Chocolate Passionfruit Cream Filling:
35 g grated chocolate
half cup passionfruit pulp
6 egg whites at room temperature
20g xylitol or caster sugar
Mix 1/2 cup passionfruit pulp, cream, egg whites, half the xylitol and chocolate until well combined. Pur onto crust. Bake at 180 degrees for about 25 minutes or until set and browned on top.
Use remaining passionfruit pulp with remaining xylitol mixed in as a sauce to serve.