Feijoa Desserts

FEIJOA ICE-CREAM

Ingredients:

300 sieved feijoa puree
1 tablespoon lemon juice
300ml cream
2 egg whites
200g caster sugar

Method:

Stir the lemon juice into the feijoa puree
Whip the cream to soft peaks only and fold through the puree
Beat the egg whites, gradually adding the sugar as you dissolve
Using a large balloon whisk, carefully combine the 2 mixtures
Spoon into a container and freeze
Remove from freezer and allow to soften in the refrigerator for at least 20 minutes before serving
Serve with berries, fruits, chocolate dust for presentation
SRC: The Feijoa Recipe Book

 

FEIJOA AND BLUEBERRY BUTTERMILK CAKE

Ingredients:

Topping
¾ cup brown sugar
¼ cup flour
75g butter, cut into cubes

Cake mixture
120g butter
1 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
2 tsp baking powder
1 cup buttermilk
6 Feijoas, peeled and sliced
½ cup blueberries

Methods:

Set oven to 160C. Line a 22cm cake tin with baking paper.
In a small bowl combine the brown sugar and flour. Rub the butter into the mix to create rough-looking crumbs. Set aside.
Cream the butter and sugar until pale. Add the vanilla then eggs one at a time. Stir the flour, baking powder and buttermilk through until well combined. Pour the cake mixture into the lined tin. Cover the top of the cake with feijoa slices and sprinkle over the blueberries.
Cover the top of the cake with the crumble mixture, patting down slightly. Bake in the oven for 50 minutes, until a skewer comes out clean. If the top browns too quickly cover with tinfoil. Remove from the oven and cool in the tin.
Serve with a dollop of greek yoghurt or cream.
SRC: http://www.viva.co.nz

 

FEIJOA, HONEY AND PISTACHIO STRUDEL

Ingredients:

6 large feijoa’s
1 tsp ground cardamom
2 tsp honey
½ tsp vanilla extract
1 Tablespoon of water
5 sheets filo pastry
50 g butter, melted
½ cup pistachio nuts, coarsely chopped, plus 1 Tablespoon extra
½ cup icing sugar
1 lemon, juiced + add to shopping list

Method:

Peel and chop the feijoas. Put into a saucepan with the cardamon, honey, vanilla and water. Cook gently for 10 minutes or until soft and pulpy. Spoon into a sieve and let cool.
Preheat oven to 200C. Lay the pastry out. Filo dries out quickly so cover with a sheet of foil and then a damp tea towel while preparing.
Take one sheet, brush lightly with butter and sprinkle with pistachios. Cover with a second sheet and repeat until you reach the final sheet.
Spoon the feijoa along the end of the pastry, keeping an inch free on either side. Fold the edge over the feijoa mixture, then roll up.
Brush the edge with butter before sealing. Brush the top of the pastry with butter then place on a baking tray and cook for 25 minutes or until golden and crispy.
Stir the icing sugar together with the lemon juice and drizzle over the cooled strudel before sprinkling over the rest of the pistachios. Serve with cream or Greek style yoghurt.
Src: http://www.viva.co.nz