A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
I'm not that big a fan of white chocolate, but this is really wonderful. The fruit cuts through the sweetness and gives a really pleasant flavour that is not too sweet. It was based on a recipe from the Times, - here's the link, but as there's a paywall in place, few of you will be able to view it.
100g good quality white chocolate
5 passion fruit
250ml double cream
2 tsps lemon juice
40g vanilla sugar
20 or so cantuccini biscuits (make your own if you like, but shop-bought are fine)
a handful of whole almonds, toasted
Put the chocolate, cream and sugar into a small pan and heat very gently, stirring occasionally, until smooth.
Meanwhile, cut four passion fruit in half and scoop the insides into a sieve over a bowl. Press firmly to extract as much juice as possible. Put the biscuits and almonds into a plastic freezer bag and pound with a rolling pin until you have a rough rubble of crumbs and nut pieces.
Divide half the crumbs between 4 serving glasses of at least 200ml.
When the chocolate has all melted and the mixture is perfectly smooth, add the passion fruit and lemon juices to the pan and stir in. You will see the mixture thicken immediately.
Pour half the cream into the glasses, on top of the crumbs. Layer the remaining crumbs over the top, and complete with the rest of the white chocolate mixture. Cover and chill for at least four hours, until ready to serve.
When ready, remove from the fridge, cut open the remaining passionfruit and put a teaspoon or so of the seeds and juices on top on each cream.
Photo by Kristi Korotash