PASSION FRUIT SOUP
Steps:
- Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill.
- Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve.
- To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.
CREAMY GELATIN WITH PASSION FRUIT SAUCE
This recipe starts with a decorative 8-cup mold filled with creamy gelatin. It ends with an eye-catching, passion-fruit-sauce-topped dessert.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix gelatine and 1 cup milk in microwaveable bowl. Let stand 5 min. Microwave on HIGH 2 min. or until gelatine is completely dissolved; stirring after each minute.
- Blend remaining milk, sour cream, cream cheese, sugar and vanilla in blender until smooth. Blend in gelatine mixture. Pour into 8-cup mold sprayed with cooking spray. Refrigerate 3 hours or until firm. Meanwhile, cook and stir passion fruit and piloncillo on medium heat 10 to 12 min. or until piloncillo is dissolved, stirring constantly. Cool completely. Refrigerate until ready to serve.
- Unmold gelatin onto serving plate; drizzle with half the fruit sauce. Serve with remaining sauce.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
BUTTERMILK PANNA COTTA WITH PASSION FRUIT SAUCE
This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
- Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
- Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
- Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
- To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.
PASSION FRUIT SAUCE
Provided by Alain Ducasse
Categories condiments, sauces and gravies, dessert
Time 30m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix sugar with 1/4 cup water in a small saucepan, simmer until sugar dissolves, add lemon grass, and set aside to cool 20 minutes.
- Stir in passion fruit nectar and lemon juice. Refrigerate.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 1 gram, Fiber 8 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 42 grams
PASSION-FRUIT GELéE WITH BASIL CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make gelée:
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
- Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
- Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
- Make cream when gelée has set:
- Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
- Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
- Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
CREAMY GELATIN DESSERT
"This yummy recipe from my husband's sister, Gloria, is a favorite when we gather with our five married children," reports Janis Garrett of Macon, Georgia.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 38mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
PASSION FRUIT JELL-O WHIP
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.
Provided by Jessie Sheehan
Categories Small Plates Kid-Friendly Dessert Chill Passion Fruit Berry Milk/Cream Wheat/Gluten-Free
Yield 5 servings
Number Of Ingredients 5
Steps:
- Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.
- Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.
- Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 - 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.
- Serve with mixed berries or a sprig or two of mint.
- Do Ahead
- Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
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