A classic Gino is probably the most common New Year’s Eve dessert in Sweden. Not surprising, as it’s so easy to make and delicious enough to rival the best of them. This Passion Fruit Gino – in essence, a passion fruit & white chocolate fruit bake – is a twist on the classic, where banana and kiwi is baked with raspberries and passion fruit and topped of with heaps of white chocolate. Serve with vanilla ice cream and amaze your guests with this dish’s surprising history.
This Passion Fruit Gino is the dessert on the 2018 always use butter New Year’s Eve menu. Find the rest of the menu here:
Appetizer: Rum-spiked Smoked Salmon Tartare
Main course: Duck a l’Orange
Main course side dish: Crispy Garlic Parmesan Smashed Potatoes
Tips, tricks & cooking plan: Step-by-Step New Year’s Eve Cooking Plan
Have you ever heard of the dessert Gino? I’m guessing you haven’t, unless you’ve spent a lot of time in Sweden. Here, it’s one of the most common desserts – especially for special occasions such as New Year’s Eve. It’s a truly delicious dish – just the right amount of sweet and sour, complemented by rich white chocolate and sweet vanilla ice cream.
The History and Origin of Classic Gino
While the name sounds Italian, Gino is 100% Swedish. It was actually created by a Swedish chef in the 80’s, and named for another chef who’s nickname was Gino. The classic version is still served today at the Stockholm restaurant Riche.
In the classic, the fruits used are banana, kiwi and strawberries. I’ve kept true to the bananas and kiwis – but since strawberries in Sweden in December are super boring/nowhere to be found I put my own twist on it with raspberries. Oh, and passion fruit. Because I love passion fruit.
How to Make Passion Fruit Gino
A Gino is basically a fruit bake topped with loads of white chocolate, and not even the fancy kind of fruit bake with seasoning or anything like that.
You just slice the bananas and kiwis up and lay them out in a pie dish or something similar, and add the raspberries and passion fruit on top.
Top it all with shredded white chocolate and stick it in the oven for 10 minutes or so.
Get it out and serve with a scoop of vanilla ice cream.
I said it was simple, didn’t I?
What to Drink with Passion Fruit Gino
While I love a good dessert wine, the acidity of this dish longs for some company. So instead of a really sweet dessert wine I’d reach for a good old trusted Moscato d’Asti, like the 2017 Michele Chiarlo Moscato d’Asti Nivole (#7787). It’s a semi-sweet sparkling wine from the happiest place on earth (the Italian region of Piedmont, that is), very low in alcohol for a wine (often 5-6%) and both fresh and sweet at the same time.
So there you have it – the final dish from the 2018 always use butter New Year’s Eve menu. What did you think of it? Are you making all of it, some, or something else entirely? Tomorrow I’ll be back with a guide to making the whole menu – complete with how to time it and a summary of all the dishes, prep and wine pairings. Don’t miss it! (You know you can subscribe to never miss a post, right? Just sign up at the top of the screen.)
Let me know what you think! Did you try this recipe? If so – please leave a comment and/or a rating below, I love hearing from you! Or just leave a comment anyway. I also love seeing your creations – so please tag me on Instagram if you post it and use the hashtag #alwaysusebutter.
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Passion Fruit Gino
- 2 bananas sliced
- 3 kiwis peeled and sliced
- 125 g raspberries
- 3 passion fruits
- 200 g white chocolate shredded
- 4 scoops vanilla ice cream
- Set the oven for 225 C/440 F.
- Place sliced bananas and kiwis in a pie dish.
- Add in the raspberries and passion fruit.
- Top with shredded white chocolate
- Bake in the oven for 5 minutes, then switch on the grill function and bake for another 5 minutes, until browned.
- Serve immediately with a scoop of ice cream.