PASSION-FRUIT MELTING MOMENTS
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known as cornstarch cookies or custard kisses, they can be made in a variety of flavors, from vanilla to raspberry -- Martha fills hers with homemade passion-fruit curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 12
Steps:
- Cookies:Preheat oven to 350 degrees. Line two baking sheets with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium-high speed, scraping down sides as necessary, until fluffy, about 2 minutes. Sift together flour and cornstarch, then add to butter mixture along with salt, beating until just combined. Cover with plastic wrap and refrigerate 1 hour.
- Measure 2 teaspoons of dough and form into a ball; transfer to prepared baking sheets. Repeat with remaining dough, spacing about 1 inch apart. Use a fork to make a three-prong indent on tops of balls. Bake until slightly golden around edges, 10 to 12 minutes. Transfer baking sheets to a wire rack and let cool completely.
- Filling:Heat egg yolks, passion fruit, granulated sugar, and salt in a medium saucepan over medium, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and gelatin and mix until the butter has melted and the gelatin has dissolved. Strain curd into a medium bowl, then place plastic wrap directly onto surface; refrigerate until set, at least 1 hour.
- Spread 1 scant teaspoon curd each on bottoms of half the cookies. Dust remaining cookies with confectioners' sugar; sandwich halves together. Filled cookies are best eaten the day they are made.
BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
Provided by VALERIEKOOKA
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 45.4 g, Cholesterol 130.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 21.9 g, Sodium 119.8 mg, Sugar 40.8 g
EASY PASSIONFRUIT SLICE / BARS
Super easy slice to prepare...no electric mixer required. Found in an old magazine at work. This slice works equally well using regular wheat flour or ga blended gluten-free flour mix. My photos are showing the gluten-free version- use gf flour and the slice is gluten-free suitable. This recipe uses a standard size tin of condensed milk and passionfruit pulp in syrup, so there is no wastage
Provided by Jubes
Categories Bar Cookie
Time 50m
Yield 16-20 slices, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
- Combine all ingredients for the slice base and press into the prepared pan.
- Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
- Using a bowl, combine the can of condensed milk and the passionfruit pulp.
- Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
- Remove from oven, allow to cool 15 minutes and then chill until set.
- Cut into squares to serve.
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
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.
PASSIONFRUIT (MARACUYA) GELATIN SQUARES
NOTE: Cooking time is refrigeration time. Serving size is a guess. This recipe was one of several passionfruit recipes in an expat magazine. I haven't tried them yet, but these little gelatin squares sound really good! Passionfruit is yellow here, and is sweeter than the purple variety found in the US. This may require that you add a bit more sugar, although a can of sweetened condensed mik sounds pretty sugary to me. Adjust sugar to your taste before adding the egg whites.
Provided by Jostlori
Categories < 4 Hours
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Process the passionfruit pulp to extract the juice, then strain. Set aside.
- Mix the gelatin in the water and warm it to dissolve it completely.
- Pour the condensed milk into the mixer bowl and begin to mix, adding one egg yolk at a time.
- Add the passionfruit pulp as you continue to mix, then add the dissolved gelatin. Set aside.
- In a separate bowl, beat the three egg whites untiol soft peaks form, then fold into the gelatin mixture.
- Pour the mixture into a pyrex and refrigerate for at least three hours.
- Cut into squares. Garnish with whipped cream (or cool whip), a mint leaf and a cherry, if desired.
Nutrition Facts : Calories 210.5, Fat 6.3, SaturatedFat 3.3, Cholesterol 86.6, Sodium 97.8, Carbohydrate 32.3, Fiber 2.3, Sugar 29.5, Protein 7.5
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