Easter Recipe Easter 2016: Passionfruit and Giesen Late Harvest Sauvignon Blanc
Keen on trying something a little different this Easter? Indulge your sweet tooth by pairing Giesen Late Harvest Sauvignon Blanc with an easy make-ahead passionfruit mousse topped with shavings of decadent white chocolate.
You might be wondering, ‘What does passionfruit have to do with Easter?’
Oddly enough, passionfruit gained its name through symbolic association with the Passion of Christ — Jesuit missionaries accompanying the Conquistadors to South America used its striking flower to illustrate the crucifixion.
In this sense, serving passionfruit is a surprisingly fitting way to celebrate Easter, and almost as interesting as an egg-distributing rabbit!
But the difficult part, you may think, is finding 1) the perfect make-ahead passionfruit recipe and 2) a wine to pair with your passion-themed dessert.
Ok, so you know we have your back here. See below for the recipe, and we humbly suggest our multi-award winning Giesen Late Harvest Sauvignon Blanc as an ideal pairing (or great on its own, to be honest). This lusciously sweet, yet vibrant wine offers lively tropical aromas of passionfruit, guava, pawpaw and figs. Delicious.
- Place 1/2 cup passionfruit pulp, 55g castor sugar, 2 egg yolks, and 75g unsalted butter in a glass heat-proof bowl over a pan of simmering water.
- Stir until well combined and thickened enough to coat the back of spoon—do not boil.
- Cool to room temperature, and then cover with cling wrap and refrigerate for at least 3 hours.
- Whip 300ml cream until soft peaks form and fold into passionfruit mixture in two batches.
- Serve in decorative glasses and top with fresh passionfruit and white chocolate shavings (grate chocolate block with a cheese grater).
…and enjoy with a glass of chilled Giesen Late Harvest Sauvignon Blanc!
For more on pairing wine and chocolate, see:
Recipe adapted from: