Passion Fruit Delice - a Valentine favourite with The Fleece Chef, Simon Miller

Thursday, 7th February 2013

Passion Fruit Delice - a Valentine favourite with The Fleece Chef, Simon Miller

Simon Miller, Head Chef at The Fleece in Otley, is passionate about the food he creates and one dessert that he is keen to share with his customers and foodies  - willing to have a go at home -  is his Valentine’s day ‘Passion Fruit Delice’.

The Chef, who started his career at The Box Tree and worked at Anthony’s restaurant before creating fine pub dining at The Fleece, is keen to introduce some ‘fruity’ flavour to the February 14th menu as an alternative to the much loved chocolate dessert.

Simon comments:-

“Valentine’s Day is synonymous with the eating and giving of chocolate for pleasure but I would encourage diners at The Fleece and those cooking up a storm in the kitchen at home to try ‘Passion Fruit Delice’ a lovely light fruity dessert, the perfect pudding to enjoy on this romantic occasion.”

“Here is my recipe to try for yourself, but if you are looking to enjoy a relaxing intimate evening and let someone else do the work - I would be delighted to welcome you at The Fleece, where a special four course menu is available.”

To make four, you’ll need:

180ml passion fruit puree

1.5 gelatine leaves 

2 egg whites

40g sugar

1 lemon juice

125ml cream

Electric whisk

Metal ring

Blow torch (optional)

Method:

Soak the gelatine leaves in ice water for 10 minutes

Bring the passion fruit puree to the boil. Whilst you’re waiting, whisk the egg whites using an electric whisk until it starts to thicken, slowly add the sugar. When it turns into stiff peaks, add the lemon juice

Whip the cream into soft ribbons

Take the passion fruit puree off the heat, take the gelatine leaves out, squeeze and add to the puree

Let the puree cool for 5 to 10 minutes

Fold the egg whites into the cream, fold into the puree to make the mousse

Pour the mousse into metal a ring and pop into the fridge to set for 2-3 hours

To serve, use a blow torch around the edges or heat with your hands to remove

Serve with orange segments and fresh raspberries