white choc + passionfruit + halloumi jaffles

This flavour combo sat unresolved in my notes app for months.

White choc. Passionfruit. Halloumi.

Not a developed idea, just a very well suited couple and a persistent third wheel threatening to make things a lot more interesting.

Everything goes straight in together, a slightly messy mix that only really makes sense once it’s hot and sealed inside bread.

The jaffle does the work, holding it in place long enough for the chocolate to melt, the halloumi to soften, and the passionfruit to cut through without turning the whole thing wet.

It comes out golden, a bit unpredictable and sharper than you’d expect once the sour cinnamon sugar hits. Not conventional but it works.

white choc + passionfruit + halloumi jaffles

Makes 4

60g butter, softened
8 slices white bread (sandwich)
160g good quality white chocolate, shaved
160g halloumi, grated, pressed between paper towel to dry
100g passionfruit pulp (about 2 big ones)

SOUR CINNAMON SUGAR
100g caster sugar
1 tsp ground cinnamon
3/4 tsp citric acid

Preheat a jaffle or sandwich press.

Butter one side of each of the bread slices.

In a bowl combine chocolate, halloumi and passionfruit, mixing well. When you’re ready to make the toasties, pile about 3 tablespoons of the mixture onto a non-buttered side of bread. Spread evenly, leaving a little border around the edges. Sandwich with another slice (buttered side facing out), then pop into the jaffle press until golden and melty.

To make the sour cinnamon sugar, mix together all ingredients and sprinkle over the jaffles as they come piping hot out of the press.