PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
Provided by Ayesha Curry
Categories dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
- For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
- Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
- While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.
MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE
Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
- For filling:
- Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
- Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
- *Italian cream cheese, available at Italian markets and many supermarkets.
PASSION FRUIT CARAMEL SAUCE
Categories Sauce Fruit Juice Fruit Dessert Quick & Easy Winter Passion Fruit Boil Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)
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
FRUIT CARAMEL
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
- Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.
CARAMEL PASSION FRUIT SLICE
An exotic twist on the traditional caramel slice, this passion fruit traybake on a shortbread base is a real treat, ideal for bake sales and coffee mornings
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Yield makes 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.
- For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set.
- Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into 16 squares. Will keep for five days in an airtight container.
Nutrition Facts : Calories 395 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PASSION-CARAMEL FILLING
This recipe for passion-caramel filling is courtesy of chef Sebastien Rouxel of Bouchon Bakery and is used in his recipe for Cupid Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 12 cupid cakes
Number Of Ingredients 7
Steps:
- Place chocolate and butter in a medium bowl and set aside. In a small heavy-bottomed saucepan, heat sugar over high heat without stirring until sugar begins to melt and turn golden at the edges, about 4 minutes.
- Carefully pour the passion fruit puree down the side of the saucepan in a slow, steady stream (it will spatter) and stir with a wooden spoon to combine. Cook until mixture reaches 116 degrees on a candy thermometer. Add heavy cream, corn syrup, and salt; stir to combine.
- Pour caramel mixture over chocolate, and stir until chocolate is melted and mixture is well combined; let cool slightly.
FRUIT WITH CARAMEL SAUCE
Dessert ready in just 10 minutes! Enjoy the goodness of fruits with caramel sauce - a delightful treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Arrange fruit on 6 individual dessert plates or in 6 dishes.
- In small saucepan, combine ice cream topping and rum extract; heat over medium heat until warm, stirring occasionally. Drizzle 1 heaping tablespoon topping mixture over each serving of fruit.
Nutrition Facts : Calories 140, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 25 g
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