Passion Fruit Punch Poncha Maracujá Recipes

BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

PASSION FRUIT PUNCH (PONCHA MARACUJá)

Steps:

• Place 1/2 cup juice and the honey in a pitcher. Stir to dissolve honey. Stir in remaining juice.
• Add cachaa and stir. Place ice in 4 highball glasses; pour juice mixture over it. Serve with straws.

MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

Steps:

• For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
• Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
• Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
• For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
• To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.

MANGO PASSION FRUIT FROZEN PUNCH FOR ADULTS

Steps:

• In plastic pitcher empty passion fruit juice and 6 cups water. Mix well. Toss in the mango chunks. Pour in vodka. Mix again and place in freezer for at least 12 hours
• The vodka will prevent mixture from freezing completely. Mix again after removing from freezer. Serve immediately.