Every spring when the weather heats up, like many others, I think of how I’d rather be in Hawaii. That gentle ocean breeze, the sound of flip-flops flopping, the smell of plumeria in the air–for me, Hawaii has always felt like home away from home.
These 3 recipes for Hawaiian Scone Sides are a trio of tropical flavors, ideal for those who crave a taste of the islands when paradise in on your mind. Between dabs of Passion Fruit Curd, Whipped Guava Butter, and Coconut Clotted Cream you have a true taste of aloha.
The first recipe for Passion Fruit Curd is similar to lemon curd but much more complex and exotic in flavor. Somewhere in the middle of sweet and sour, passion fruits can sometimes seem intimidating to use. All you need is a mesh strainer and you’re set. Along with using its juice, adding some of the black seeds back into the curd adds flavor and reminds your guests that they’re in for a special treat.
Whipped Guava Butter is an off-shoot from my recipe for Green Tea Guava Macarons. When you’re on the mainland, finding guava based jam can be hard to get. Here, we take an ingredient from the South American kitchen–guava paste–to create a thick, concentrated jam. When mixed with butter, the jam helps to create a beautiful, mauve colored butter that’s tart and creamy at the same time.
Coconut Clotted Cream is a version of Devonshire Cream. Some coconut milk solids add tropical flavor to a silky cream base of whipped cream and cream cheese. To finish, I throw in some unsweeteened dried coconut for extra flavor and texture.
While the Guava Butter is best used by itself on a scone, the curd and cream taste heavenly paired together. With condiments as rich as these, you’ll want to make scones that are milk based rather than cream based. Tomorrow, I’ll be sharing a vintage recipe for Harrod’s Scones that will pair perfectly with these Hawaii-inspired sidekicks…stay tuned!
Passion Fruit (Lilikoi) Curd
5 passion fruits or 1/4 cup passion fruit juice
2 eggs
1 cup sugar
pinch salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 tsp lemon juice
Cut the fruits in half, then scoop out the pulp into a mesh sieve with a bowl underneath to catch the liquids. Press the pulp into the sieve to extract all the juice. You should end up with a 1/4 cup of juice. Reserve 1 Tbsp of the black seeds. Add 2 eggs, 1 cup of sugar, and a pinch of salt to the juice, then whisk until evenly incorporated. Place this mixture in a saucepan, then add the butter, and place over low heat. Constantly stir with a rubber spatula until the butter melts and the curd coats the spatula. When the curd hits 170 degrees F, it is done. Pour the hot curd through a mesh strainer to remove any curdled bits. Stir in the lemon juice and reserved black seeds to finish, then place in an airtight container with a lid. Place the lid on immediately so that the curd doesn’t form a skin. Place in fridge to chill until serving. Makes 2 cups.
Whipped Guava Butter
4 oz. guava paste, cut into 1″ cubes
2 Tbsp water
1 stick (1/2 cup) unsalted butter, at room temperature
Place the guava paste and water together in a small saucepan. Place over low heat and allow the paste to melt into a jam, using a rubber spatula to mash the cubes as they melt down. When the paste has become jam-like and is free of large clumps, place it in a small bowl to cool to room temperature. After the guava jam has cooled completely, use a whisk to mix it together with a stick of butter until everything is evenly mixed. Store this in an airtight container in the fridge. When ready to serve, bring to room temperature. Makes 1 cup.
Coconut Clotted Cream
2 Tbsp of coconut cream (the top solids of an unshaken can of coconut milk)
4 oz. cream cheese, at room temperature
2 Tbsp sugar
1/2 cup heavy cream
1/4 cup unsweetened grated coconut
Place the coconut cream, cream cheese, and sugar in a bowl. Mix together until incorporated. Add the heavy cream, then use a hand mixer to whip the mixture until you get stiff peaks. Fold in the coconut. Store the cream in the fridge until ready to serve. Makes 1 cup.
