Spring desserts

Soothe your sweet tooth with Michele Cranston’s light and lovely dessert recipes which showcase the season’s fresh fruit.

Creamy hearts with passionfruit SERVES 6 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME) 250g cream cheese, softened 250g fresh ricotta ½ cup (80g) pure icing sugar, sifted 250ml double thick cream 6 passionfruit CHOCOLATE SAUCE ¾ cup (165g) brown sugar 2 tablespoons cocoa, sifted ¼ cup (60ml) water 1 Put a cooling rack onto a tray and line the rack with paper towel. Place six heart-shaped cookie cutters (or heart-shaped moulds) onto the paper towel. Line each with a 12cm square piece of muslin cloth. 2 Beat the cream cheese, ricotta and icing sugar until smooth and creamy, then fold through the cream. Divide the cream mixture between the moulds. Smooth the top, cover with plastic wrap and refrigerate for 6 hours or overnight. 3 CHOCOLATE SAUCE: Whisk…

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The Australian Women's Weekly (Digital) - 1 Issue, October 2015

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