WHITE CHOCOLATE PASSION FRUIT TURNOVERS WITH BLUEBERRY-MINT SAUCE AND COCONUT CREAM
Categories Milk/Cream Food Processor Berry Chocolate Dairy Fruit Herb Dessert Blueberry Coconut Mint Passion Fruit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Make the white chocolate passion fruit turnovers:
- In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
- Line a large baking sheet with parchment paper and preheat the oven to 400°F.
- Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
- Make the blueberry-mint sauce:
- In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
- Make the coconut cream:
- In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
- To serve:
- Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.
PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO
Combine the flavours of white chocolate, passion fruit and pistachios in this semifreddo, a stunning dessert to end a dinner party or family celebration
Provided by Esther Clark
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
- Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
- Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.
Nutrition Facts : Calories 404 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
BLUEBERRY TURNOVERS
Steps:
- In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.
Nutrition Facts : Calories 401 calories, Fat 20g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 240mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 5g fiber), Protein 6g protein.
WHITE CHOCOLATE AND PASSIONFRUIT MOUSSE
Make and share this White Chocolate and Passionfruit Mousse recipe from Food.com.
Provided by goneshoppin_83
Categories Dessert
Time 10m
Yield 6 Glasses
Number Of Ingredients 4
Steps:
- Separate eggs. Beat egg whites into stiff peaks
- In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks.
- Fold in egg whites.
- In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse.
- Place in fridge for 2-3 hours.
Nutrition Facts : Calories 379.3, Fat 21.4, SaturatedFat 11.3, Cholesterol 218.5, Sodium 122, Carbohydrate 38.6, Fiber 4.1, Sugar 33.7, Protein 10.1
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