We are now in to our 4th or 5th round of Supper Club, so that must be well in to our 3rd year. How time flies. We are down to 6 at the moment & 1 month less does seem to make ones turn come around so much quicker.
This time round a little bit of a theme transpired. I find it a little strange how it all comes about, what the menu will be seems to take on a journey all of it’s own making. More often than not it meanders from here to there & what I think it may be a few months out bears little or no resemblance to the final destination. I may fixate on one dish that I am determined to try & everything else builds around that or I may be going through a bit of a phase, Mexican, Italian, French or anything else that may be my particular flavour of the month. It may be a new cookbook that has entranced me, oddly I haven’t had an Ottolenghi themed Supper Club. The menu seems to meander here & there in my head and then it settles & somehow it all comes together in the end, seemingly all of its own accord just as it should be.
|As this is being hosted by Lucy, only right that a little kitty cat makes an appearance!|
This time round South American transpired as flavour of the month, post a South American grilling class at Cook the Books & a new cook book The South American Grill. I think it appealed because it was all new to me. The appeal of trying several new recipes piqued my interest & from memory South America had not yet featured at Supper Club, so new flavours for everyone to try.
|A little white sangria as a fruity aperitif|
Passionfruit Mousse, from Rachael Lane’s South American Grill
If you don’t have fresh passionfruit you could use passionfruit syrup just reduce the condensed milk & add a little more lime juice to offset the additional sweetness. I do like dessert with a little more of the tart so even with fresh passionfruit I upped the lime juice a little & threw in the zest for good measure.
1 cup cream
1/2 cup condensed milk
1/2 cup passion fruit juice, strain the fresh pulp of about 8 passionfruit, plus 1 or 2 extra for garnish
Juice & zest of one lime
Place the cream in a large bowl & whisk until you have soft peaks. In a separate bowl add the condensed milk, passionfruit juice, lime zest & juice & mix well together.
Add the passionfruit mixture to the cream & gently fold it in. Pour in to 1 large or individual glasses & refrigerate for at least one hour. Drizzle with some passionfruit pulp & serve.
This is so quick to whip up & it is light & fruity, the perfect sweet yet slightly tart treat to end a meal.
If you like this you might like this Lemon Lime Meringue Pie
Two years ago Fresh Homebaked Seedy Irish Soda Bread