It feels like a long time since I last published a recipe on How to cook good food. I have had an extremely busy work period both teaching and cooking and I am discovering just how hard it can be to keep on top of both work and blog.
Part of the busy workload involved cooking for two supper clubs, held on the last two Thursdays in a row. The launch night was a real success but completely all encompassing and I did wonder if I could summon up the same amount of energy to cook for the second one.
Anyone who has ever held a supper club and cooked for it single handedly will know exactly what I mean. It is physically challenging – or maybe I am just showing my more mature age 😉
The menu for the first two supper clubs featured Thai food, but for future supper clubs I will be choosing a different theme each month. I am thinking about selecting the menus from a different cook book each time in a similar vain to how Book for Cooks used to devise their menus – from featured cook book’s – in their cafe at the back of the shop. I wonder if they still do this?
What I can tell you about the food I served was the resounding success in the dessert department. I created my sweet course incorporating flavours that I associate with Thai cookery and it seems that I may have hit upon a winner.
A passionfruit meringue roulade, served with home-made mango sorbet, sesame brittle, coconut crunch, Thai fruit salad and a vanilla mint syrup. It was almost too big for the dessert plate. Lesson learned. Next supper club I am pairing back, however the dessert plates returned to the kitchen impeccably clean.
I thought I should share the passionfruit meringue roulade with you and the sesame brittle, which I crushed and sprinkled over the roulade. I tried out a few roulades in practice runs which proved well worth doing. One awful roulade I tried included coconut mixed into the meringue, but this tasted very gritty and had an unpleasant texture.
The most reliable meringue roulade recipe you might guess, comes from Mary Berry. The crisp, delicate meringue shell gave way to a perfectly soft and fluffy centre and only took twenty three minutes to turn out this good. The rest of the recipe is mine.
You can see some of the photos from The Epsom Supper Club here.
Here are some more passionfruit desserts ideas for you:
Passionfruit & raspberry tart – Gourmet Baking
Banana cream pie with passionfruit & coconut – The Boy Who Bakes
Mascarpone passionfruit clouds – The Londoner
Chocolate strawberry & passionfruit tart – Sew White
Passionfruit & white chocolate profiteroles – Casa Costello