Ingredients

TANGY PASSIONFRUIT SAUCE

  • 1 cup caster sugar
  • 1/2 cup water
  • Pulp of 8 Passionfruit

CHURROS

  • 1 cup water
  • 1/4 cup caster sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 litres vegetable oil, for frying
  • Cinnamon sugar, for dusting
  • 125g white chocolate, chopped
  • 150ml thickened cream
  • Icing sugar, for dusting
  • 1 cup plain flour

Method

TANGY PASSIONFRUIT SAUCE

  1. Place caster sugar and Β½ cup water in a saucepan over low heat and stir to dissolve sugar
  2. Increase the heat to medium-high and simmer for 3 minutes until syrupy
  3. Stir in the passionfruit pulp and simmer gently for 3 minutes
  4. Allow to cool

CHURROS

  1. Heat a small saucepan to a medium high heat. Add sugar, water, salt and oil and stir to combine. Bring to the boil, then remove from the heat. Add flour to sugar and water mixture. Mix until a dough is formed. Add dough to a piping bag
  2. In a deep fryer or deep saucepan, heat oil to 180Β°C (use a thermometer to check temperature). Using your piping bag, pipe 10cm long churros strips. Add strips to deep dryer, and cook until golden. Coat churros in cinnamon sugar mix and set aside
  3. Meanwhile, add white chocolate and thickened cream to a microwave safe bowl. In 30 second bursts, heat the white chocolate and cream in the microwave, mixing with a spoon in between bursts. Once melted, transfer to a serving bowl
  4. Arrange churros on plate and dust with icing sugar. Serve with white chocolate sauce and passionfruit sauce
  • Prep
    20mins
  • Cook
    5mins
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