My oldest friend recently asked me to dinner. And no, she’s not 105 – I have known her the longest of all my friends – since kindy!
It was one of those serendipitous meals where everything was wonderful – lovely flavours, beautifully cooked, everything hit the right note. The wild barramundi with preserved lemon, crisp potatoes and chilli mayonnaise was amazing.
However the piece de resistance was the dessert – Baked Passionfruit Ricotta Flan with Lemon Cream. What was unusual about this flan was that it was more “cakey” than “tarty” with a lovely texture half way between a curd and a cake crumb. The standout flavour was the passionfruit – this was an inspired ingredient in this cake.
The recipe comes from the magazine New Idea.
My friend used her own recipe for lemon curd that she has been cooking for ever, handed down from her grandmother, a wonderful cook most fondly remembered by me.
Here it is:
1 free-range egg
1 cup water
1 cup sugar
1 oz butter (28-30 g)
1 tbls cornflour ( a heaped spoon if the lemon is a big one!)
Rind and juice of 1 lemon
Place all ingredients in a saucepan over a low heat and stir until thickened. Cool before using.
Serve the Baked Passionfruit Ricotta Flan with the lemon cream as topping and with ice cream!
If you would like to see more of my friend’s recipes, (Dr Rosemary) check this post: