Feel
free to try out more Passionfruit dessert
recipes on page two.
If
you have a great Passionfruit recipe you would like to share then e-mail us: info@fruitsofwhitsunday.com
to have your recipe published on our website.
(please
note: recipes use either metric or imperial measurements)
scant
1/2 cup cream, 8 oz milk chocolate couverture, 1/4 cup butter, softened
For
the jelly-
6
Tropical Panama Passionfruits
2
tablespoons butter, scant 1/2 cup sugar, grated zest and juice of 1 orange
juice
of one lime, 1 teaspoon gelatine
For
the topping-
3
1/2 oz fondant, 4 teaspoons rum
You
will also need-
50
oval light chocolate shells, 50 dark chocolate drops
Bring the cream to a boil. Add the couverture and melt. Transfer to a bowl.
Place a hand blender in the cream, switch on and then mix using a circular
motion. Do not allow the blender to come to the surface, as this may result in
trapped air bubbles. Allow to cool.
Cut the Panama Passionfruit in half and use a teaspoon to remove the
Passionfruit pulp. Melt the butter and bring to a boil with the Passionfruit
pulp and the sugar, cooking until all the sugar has dissolved. Add the orange
zest and orange and lime juices, and continue to boil down until the mixture
becomes syrupy. Strain. Dissolve the gelatine in the syrup. Allow to go cold.
Spoon into a paper pastry bag and pipe into the shells.
Stir the fondant and rum together over a hot water at 86'F (30'Celsius) until
soft. Spoon into a paper pastry bag and pipe on top of the jelly. Leaving to
stand until the fondant forms a crust. Whip the cream filling until frothy, and
stir in the butter a little at a time. The cream should be soft enough to pipe
easily. Finish off by placing the chocolate buttons on top.
FROMAGE
FRAIS WITH PASSIONFRUIT
Serves
3 - 4
225
g / 8 oz fromage frais, 2-3 Tropical Panama Passionfruit, 50g / 2 oz cashew nuts
sugar
to taste (optional), lettuce and cucumber to garnish
Place the fromage frais in a bowl. Halve the Passionfruit and stir in with the
nuts. Add sugar, if liked. Spoon into 4 lettuce leaves garnished with cucumber
and serve with warm brown rolls.
PASSIONFRUIT
MOUSSE WITH KIRSCH
Serves
6
Serve
this dessert with sweet wafers or biscotti
6
eggs separated, 3/4 cup caster sugar, 2 tablespoons gelatine dissolved in a
little hot water
1/2
cup Tropical Panama Passionfruit juice seeds strained, 2/3 cup thick whipped
cream
Sauce
1/2
cup Tropical Panama Passionfruit pulp, 1/4 cup kirsch
Beat the egg yolks and sugar together until they pale. Stir in the gelatine and
the Passionfruit juice and gently fold the cream.
Beat the egg whites until peaks form then fold them into the cream mixture.
Cover and refrigerate for 12 hours.
To serve, mix the Passionfruit pulp and kirsch together. Place 2 tablespoons of
mousse on each plate and surround with the sauce.
BANANA-PASSIONFRUIT
DESERT
Ingredients
Amount
Banana
puree
3
cups
Passion
fruit puree
½
cup
Honey
1
tablespoon
Combine
all ingredients and freeze until almost firm. Break mixture into large pieces
and place into food processor bowl. Process with knife blade until fluffly but
not thawed. Return to freezer, and freeze until firm.
Serves
6
CARMEL
PUDDING WITH PASSIONFRUIT
Ingredients
Amount
sugar
1
cup
water
1
cup
sauterne
1
cup
heavy
cream
1
1/4 cup
egg
yolks
5
whole
eggs
2
sugar
1
1/2 cups
heavy
cream
2
passion
fruit puree
2
cups
In
saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture reaches a
golden brown colour. "Arrest" the caramel by placing the pot in cold
water. While hot, pour caramel into individual pudding moulds (4 to 6, depending
on size), running the caramel up the sides. In a saucepan over medium-high heat,
reduce sauterne
to half; cool. In mixing bowl, mix 1 1/2 cups sugar, egg yolks, whole eggs with
cooled sauterne and cream. Pour evenly into prepared moulds. Bake in water bath
30 to 40 minutes at 176 degrees Celsius, until set. Cool then chill (make day
before serving). To serve, un mould puddings on individual serving plates. On
one side, spoon heavy cream. On the other, spoon passion fruit puree.
CREAM
AND PASSIONFRUIT PIE
Ingredients
Amount
Crust:
Flour
1
cup
Butter
or margarine
¼
cup
Cream
1
tablespoon
Salt
¼
teaspoon
Filling:
Water
1
cup
Corn
starch
½
cup
Condensed
milk
1
can
Evaporated
milk
1
can
Sugar
½
cup
Butter
1
tablespoon
Topping:
Water
¼
cup
Corn
starch
1
½ tablespoons
Sugar
1
cup
Passion
fruit juice
1
cup
Mix
all the crust ingredients, let it rest for 30 minutes. Roll the dough on waxed
paper and line a plate with the dough. Remove the plastic sheet arrange the
borders and prick the dough with a fork. Cover with a sheet of foil and bake at
425F for 15 minutes. Take away the foil after baking in order to let the crust
brown.
Place
water, corn starch, condensed, evaporated milk, and sugar in the blender. Mix
for 1 minute and pour the mixture into a pot. Cook on medium heat, stirring
constantly. When the cream is thick and starts boiling, remove from the burner
and add butter. Pour the mixture over the baked dough and allow to cool.
Dissolve
corn starch in water, add sugar, and passion fruit juice. Put into a pot and let
it cook until it starts boiling. When the corn starch has been boiled, pour the
mixture over the cream and allow to cool before serving.
Serves
10-12
ECUADORIAN
PASSION MOUSSE
Ingredients
Amount
Passion
fruit puree
2
cups
Sugar
½
cup
Unflavoured
gelatine
2
tablespoons
Cold
water
¼
cup
Hot
water
¼
cup
Heavy
cream
1
cup
Combine
the puree and the sugar to taste. Sprinkle the gelatine on the cold water. When
it has softened for about a minute, stir in the hot water until the gelatine
dissolves completely. Let it cool, then add to the fruit puree. Whip the cream
until it holds soft peaks. Fold the cream into the fruit. Pour into one large,
or several individual, serving dishes. Refrigerate until set, approximately two
to three hours.
Serves
6-8.
FRESH
PASSIONFRUIT CHIFFON PIE
Ingredients
Amount
eggs
-- separated
4
sugar
1
cup
salt
1/2
teaspoon
passion
fruit juice
1/2
cup
unflavoured
gelatine
1
tablespoon
cold
water
1/4
cup
grated
lemon rind
1
teaspoon
baked
pie shell
1
whipping
cream -- whipped
1/2
cup
Beat
egg yolks until thick. Add 1/2 cup of the sugar, salt and passion fruit juice.
Cook over low heat until thick, stirring constantly. Add gelatine which has been
softened in the cold water, stirring until gelatine is dissolved. Add lemon rind
and cool until slightly congealed.
Fold
in stiffly beaten egg whites to which the remaining 1/2 cup of sugar has been
added.
Pour
into baked pie shell and chill until firm. Serve with whipped cream.
Yield:
one 23 cm pie.
LEMON
CHIFFON CAKE WITH PASSIONFRUIT MOUSSE
Ingredients
Amount
For
the Ganache
egg
whites
7
sugar
1
1/2 cups
flour
1
1/2 cups
baking
powder
1
tbs
egg
yolks
4
peanut
oil
1/2
cup
water
6
tbs
vanilla
extract
2
tbs
For
Lemon Syrup
sugar
1
cup
water
1
cup
lemon
juice
1/2
cup
For
the Mousse
6
tbs
eggs,
separated
5
sugar
1
1/4 cup
mascarpone
cheese
530
g
passion
fruit puree
1/2
cup
gelatine
1
tbl
Passion
Fruit Sauce
white
wine
1/2
cup
rice
wine
1/4
cup
sugar
1/2
cup
mango
chunks
1/2
cup
passion
fruit puree
1
cup
lime
juice
1
tbl
white
chocolate
500
g
vegetable
oil
¼
cup
passion
fruit, fresh
2
edible
flowers
1/4
cup
TO
MAKE THE GANACHE: Preheat oven to 148 degrees Celsius. Butter and flour two 25
centimetre springform pans. In the bowl of an electric mixer or clean bowl with
a hand-held electric mixer and whip the egg whites on low speed until foamy.
Increase the speed and continue to whip while slowly pouring in the 1/2 cup of
granulated sugar. Beat the whites until they reach a moist, medium-firm peak.
Combine the remaining cup of sugar with the flour and baking powder and sift
together twice. In a small bowl, combine the egg yolks, peanut oil, water and
vanilla extract and stir into the dry ingredients one cup at a time. Gently fold
the egg whites into the batter mixture in 3 separate additions and pour the
batter evenly into the two prepared springform pans. Bake for 15 to 20 minutes
or until the sides of the cake begin to pull away from the sides of the pan and
a wooden skewer inserted into the centre of the cake comes out clean. Cool the
cakes and remove them from the pans. FOR THE LEMON SYRUP: In a medium pot, over
medium-high heat, combine the sugar and water and bring to a boil. Cool for 10
minutes and stir in the lemon juice. Set aside. TO MAKE THE MOUSSE: In the bowl
of an electric mixer or in a clean bowl with a hand-held electric mixer, whip
the egg yolks with the sugar until fluffy. Decrease the speed and slowly add the
mascarpone cheese and then the passion fruit puree and whip until smooth. In
another bowl whip the egg whites with an electric mixer until foamy. Gradually
add 1/4 cup of sugar and whip to very stiff peaks but not dry. Fold the puree
and cheese mixture into the whites, in 3 additions, until combined. In a small
pot, bloom the gelatine in warm water. Drain and add the reserved 4 tablespoons
of passion fruit puree and heat until the gelatine melts, about 1 minute. Fold
gelatine mixture into the mousse above, cover and place in the refrigerator to
chill. FOR THE PASSION FRUIT SAUCE: In a small saucepan, over medium heat,
combine the wine, mirin and sugar. Heat to a simmer and reduce by half. Add the
mango and the passion fruit puree and continue to simmer until the mango is
soft. In a blender, puree and add the fresh lime juice. Set aside to cool to
room temperature. TO ASSEMBLE THE CAKES: Slice each chiffon cake into two
1/2" thick layers evenly across the equator. Discard the remainder from the
top. Place one layer into the bottom of a clean 25 centimetre springform pan and
use a pastry brush to lightly soak the cake with the lemon syrup. Spoon roughly
two cups of the mousse onto the cake and spread around evenly with a metal
spatula. Repeat this process with the next two layers. Left over mousse will be
used in the next step. Chill overnight in the refrigerator. Melt the white
chocolate in a double boiler or large bowl set over a pot of gently simmering
water, making sure that the bottom of the bowl is not touching the surface of
the water, and stir in the vegetable oil. Mix well and pour enough onto the flat
surface of a wax paper lined baking sheets so that the chocolate forms a layer
about 2 millimetres thick. Spread out evenly with an offset metal spatula and
chill in the refrigerator until solid. When the chocolate hardens, cut it into 5
centimetre by 10 centimetre shingles and peel from the waxed paper. Spread a
thin layer of mousse around the sides of the cake and stick the shingles to the
mousse,
shiny side out. WHEN READY TO SERVE: With the remaining white chocolate, create
chocolate shavings by running the blade of a knife across the surface of the
chocolate or use a vegetable peeler. Fill the cake top with shavings of white
chocolate and slice the cake into eight pieces. Place onto serving plates with
two ounces of sauce and a few seeds from the fresh passion fruit. Garnish with
fresh flower petals.
LIME
CUSTARD WITH MANGO
Ingredients
Amount
whipping
cream
2
1/2 cup
lime
rinds
2
tsp
egg
yolks
6
sugar
3
tbs
mango
puree
1
cup
passionfruit
juice
2
tbs
lime
juice
1
tsp
This
recipe should be made one day before serving for maximum flavour. In small
saucepan, heat whipping cream and lime rind over medium-high heat just until
bubbles form around edge of pan, about 4 minutes; let cool to room temperature.
In large bowl, whisk egg yolks with sugar until sugar is dissolved, scraping
down side of bowl. Pour cream mixture through strainer into egg mixture. In 33x 23-I centimetre baking dish, place 6 ramekins or 3/4-cup custard cups.
Pour custard evenly into ramekins. Pour enough hot water into baking dish to
come halfway up sides of ramekins. Cover tightly and bake in 350F=180C oven for
50 minutes or until knife inserted at edge comes out clean. Uncovered, let cool
in water bath to room temperature. Remove ramekins from water and place on tray;
cover and refrigerate for 1 day or until properly set and thoroughly chilled.
[Custard can be refrigerated for up to 2 days.] About 1 hour before serving,
remove custards from refrigerator; set aside. In a bowl place mango puree.
Gently stir in passion fruit juice and lime juice; cover and set aside. To serve
spoon fruit evenly over custards and serve immediately.
Fruits of Whitsunday A
division of Delfwood Pty Ltd ABN 38 341 723
708 As Trustee for the Kelly Family Trust
