Passion Fruit Yo-Yos With White Chocolate And Passion Fruit Ganache

1. 1

   For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.

2. 2

   Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flour and cornstarch and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

3. 3

   Preheat over to 350u00b0F. Roll out pastry to 1/4 inch thick and using a 1 1/2 inch diameter cutter, cut rounds from pastry and place on parchment paper lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.

4. 4

   Spread half of the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Yo-yos will keep for up to 1 week in an airtight container or up to a month in the freezer.

5. 5

   Note To make passion fruit puree, blend passion fruit pulp in a food processor to crack seeds, and then strain through a fine sieve. Twelve passion fruit yield about 1 cup of juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.