Passionfruit Yo-Yo’s with White Chocolate Ganache

Here is a delicious recipe for Yo-Yo’s from a recent Gourmet Traveller, I think it was thier passionfruit special. Passionfruits are going for $1.50 a pop now so I used the tin of passionfruit pulp in syrup you can but from the supermarket instead, seemed to do the job without a problem & much less fiddly then pulping & processing too.

Passionfruit Yo-Yo’s with White Chocolate Ganache

Makes about 24 biscuits

180gm butter, softened
90g pure icing sugar
80ml (1/3 cup) passionfruit juice
225g (1 ½ cups) plain flour
100g (2/3 cup) cornflour

Ganache
90ml pouring cream
45ml passionfruit juice
2 pieces of lemon rind, removed with a peeler
180g white chocolate, finely chopped

For Ganache, combine, cream, juice & 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 & refrigerate for 4 hours or until thick.

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

Preheat oven to 180c. Roll out pastry to 8mm thick & using a 3cm diameter cutter, cut rounds from pastry & place on baking paper lined oven trays. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.

Spread half the biscuits with a teaspoon of Ganache, sandwich with remaining biscuits & stand until set. Uniced yo-yo’s will keep for up to 1 week in an airtight container.

Note: To make your own passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. 12 passionfruits yield about 1 cup of juice.