Passion Fruit Gele With Basil Cream Recipes

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PASSION FRUIT GELEE WITH BASIL CREAM RECIPE



PASSION FRUIT GELEE WITH BASIL CREAM Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 2

For gelée 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope) 1/4 cup water 2 cups passion-fruit nectar (preferably Looza brand) For cream 1/2 cup loosely packed fresh basil leaves 1/2 cup sugar 1 1/2 cups well-chilled heavy cream 1 teaspoon unflavored gelatin (from another 1/4-oz envelope) 2 tablespoons water Special equipment: 1 empty egg carton
4 (6- to 8-oz) slender clear glasses (not stemmed) Garnish: 4 fresh basil leaves (optional)

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. Cooks\' note: Gelées with cream can be chilled up to 2 days.

Nutrition Facts : Calories 500

PASSION-FRUIT GELEES



Passion-Fruit Gelees image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Dessert     Christmas     Kid-Friendly     New Year's Eve     Winter     Passion Fruit     Boil     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 6

4 (1/4-ounce) envelopes unflavored gelatin
1 cup water
2 cups sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya
Equipment: an 8-inch square nonstick baking pan

Steps:

  • Lightly oil baking pan.
  • Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
  • Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
  • Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

PASSION FRUIT GELEE RECIPE - (3.9/5)



Passion Fruit Gelee Recipe - (3.9/5) image

Provided by á-114543

Number Of Ingredients 3

2 c passion fruit puree
1/4 c water
1 3/4 teaspoons unflavored gelatin

Steps:

  • Sprinkle gelatin over water in a small saucepan let stand to softened. Cook over low heat until gelatin is dissolved 1-2 minutes. Remove from heat and whisk in 1 tbsp puree at a time until gelatin mixture is cool, then whisk in remaining puree. Transfer to a clean bowl and over an ice bath, stirring occasionally until consistency of raw egg whites 15-25 minutes. Pour into desired shape such as cake pan and freeze for 20 minutes or until set.

PASSION FRUIT CREAM



Passion fruit cream image

These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount

Provided by Thomasina Miers

Categories     Dessert

Time 35m

Number Of Ingredients 6

1 egg yolk
2 tbsp caster sugar
1 tbsp Cointreau or triple sec, plus some to serve
squeeze lemon juice
3 passion fruits
150ml double cream

Steps:

  • Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
  • To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

Nutrition Facts : Calories 501 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

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