Feel
free to try out more Passionfruit
desserts recipes on page three.
If
you have a great Passionfruit recipe you would like to share then e-mail us: info@fruitsofwhitsunday.com
to have your recipe published on our website.
(please
note: recipes use either metric or imperial measurements)
Combine
all ingredients in medium metal bowl and stir until sugar dissolves. Transfer
sorbet mixture to ice cream maker and process according to manufacturer's
instructions. Transfer sorbet to container; cover and freeze unit firm, about 2
hours.
MANY
SUNS FRUIT SALAD
Ingredients
Amount
Diced
papaya
2
cups
Diced
mango
2
cups
Passion
fruit juice concentrate
1/2
cup
Grated
lemon zest
1
teaspoon
Grated
orange zest
1
tablespoon
Chopped
minced leaves
Gently
combine all ingredients in a glass bowl and chill. Garnish with mint leaves.
PASSION
BLUEBERRY COMPOTE
Ingredients
Amount
blueberries
2
cups
passion
fruit juice
2
tb
lemon
juice
2
ts
black
raspberries
1/2
cup
Put
1 cup of the blueberries in small saucepan with juice concentrate and lemon
juice. Cook and stir just until berries begin to pop, 1 to 2 minutes,--most
should be soft but still hold shape. Transfer to medium bowl and gently fold
together with remaining blueberries and raspberries, if using. Serve warm.
PASSIONFRUIT
ANGEL PIE
Ingredients
Amount
eggs,
separated
4
salt
1/4
ts
sugar
3
tb
passionfruit
juice
1/4
cup
cream
of tartar
1/4
ts
sugar
1
cup
orange
rind
1
ts
heavy
cream
1
cup
Preheat
oven to 275, grease a 23 centimetre pie place. In small bowl beat egg whites
with salt and cream of tarter until soft peaks form. Gradually add the 1 cup
sugar, beating until stiff peaks form and all sugar is dissolved. Spread on
bottom and sides of prepared pie plate. Bake for 1 hour. Turn off oven and allow
meringue shell to cool in oven with door ajar. Beat egg yolks until thick and
lemon coloured. Gradually beat in the 3 T sugar. Stir in undiluted passion fruit
juice and orange rind. Cook over low heat, stirring constantly, until thickened.
Cool. Spread half of whipped cream in merinque shell. Top with passion fruit
filling; spread remaining whipped cream on top. Chill 8-12 hours before serving.
PASSIONFRUIT
BAKED ALASKA
Ingredients
Amount
Butter
100
g
Self
rising flour
100
g
Caster
sugar
100
g
Vanilla
extract
2-3
drops
Double
cream
200
ml
Passion
fruit concentrate
200
ml
Vanilla
pod
1
Large
eggs
6
Strawberries
several
Lemon
juice
to
taste
Caster
sugar
3
tbsp
Icing
850
g
1.
Mix the caster sugar, butter and 2 eggs in a food processor until creamy, then
add the sieved flour and vanilla extract and mix again. 2. Grease four 9cm/3½in
rings on a baking sheet covered with tin foil. Place the mixture into the rings
and cook at 200C/400F/Gas 6 for 10 minutes to make the sponge bases. 3. Cut off
the tops and bottom of each cake to remove and crust and set aside to allow to
cool. 4. Warm the cream and passion fruit concentrate with a split vanilla pod,
then gradually add 4 egg yolks until the mixture thickens. 5. Place the creamy
mixture into an ice cream making machine. When ready fill four small dariole
moulds and freeze to make the ice cream. 6. To make the strawberry coulis: chop
the strawberries and cook down with the lemon juice and caster sugar until the
strawberries start to disintegrate. Pass the strawberries through a fine sieve,
collect the coulis and also retain the strawberry pulp. Set aside. 7. To make
the meringue mix: beat 4 egg whites, gradually adding icing sugar until stiff
stage is reached. Set aside. 8. Remove the moulds from the freezer, scoop out
the centre with melon baller, add some of the strawberry pulp. 9. To assemble
the pudding: place the sponge circles on a well buttered baking sheet, cover the
top of the sponge with strawberry coulis. 10. Place a strawberry stuffed ice
cream dome from the moulds onto the sponge and cover completely with the
meringue mixture. Bake for 3-5 minutes in a hot oven (230C/450F/Gas 8) until the
meringues have gone golden. 11. Serve immediately with the coulis.
PASSIONFRUIT
BAVAROIS
Ingredients
Amount
milk
500
ml
vanilla
pod, split
1/2
egg
yolks
3
caster
sugar
75
grams
leaf
gelatine sheets
4
powdered
gelatine
1
light
cream
142
mls
yoghurt
150
grams
passion
fruit juice
100
mls
Place
the milk in a saucepan with the vanilla pod, bring almost to the boil then
remove from the heat and leave to stand for 15 minutes to infuse. Remove the
vanilla pod, scrape out the seeds and return them to the milk. Whisk together the
egg
yolks and sugar. Whisk in the infused milk and return to the saucepan. Slowly
bring to the boil, stirring continually until thickened slightly. Remove from
the heat, pour into a bowl and allow to cool to hand hot. Prepare gelatine
following pack instructions and stir in. Cool completely and when almost set,
stir in the cream, yoghurt and juice . Divide the mixture between 6 individual
moulds or 1 large mould and chill until set.
PASSIONFRUIT
CHIBOUST
Ingredients
Amount
Gelatine
packet
1/4
Cold
water
1
tblspn
Passion
fruit puree
3/4
cup
Heavy
whipping cream
1/4
cup
Egg
yolks
4
Corn
starch
2
tspn
Egg
whites
4
White
sugar
3/4
cup
Dissolve
the gelatine in the cold water. In a heavy pan over medium heat, bring the purée
and heavy cream to a boil. In a small bowl, mix the egg yolks and corn starch.
Whisk in a large spoonful of the cream mixture to temper the eggs, then slowly
pour the egg mixture back into the cream and purée, whisking constantly. Cook
until thickened, whisking gently, about 1 minute. Remove from heat and stir in
the gelatine mixture. In a heavy pan over medium-high heat, cook the sugar and
water until they thicken into a clear syrup. Remove from heat. In a deep bowl,
beat the egg whites until soft peaks begin to form, then slowly pour in the
sugar syrup while beating until the sugar is incorporated and a shiny meringue
(Italian meringue) has formed. Fold half the pastry cream into the meringue,
then fold in the remaining pastry cream. Put four ring moulds on a baking sheet
or flat plate and fill with chiboust, smoothing the tops. Freeze 2 to 4 hours.
PASSIONFRUIT
DELICIOUS
Ingredients
Amount
sugar
1
cup
butter
1
tb
eggs,
separated
2
passion
fruit puree
1
cup
flour
2
tb
milk
1
cup
Pre-heat
oven to 180deg.C. Grease an ovenproof dish. Cream together the sugar and butter.
Add egg yolks and passion fruit alternately with the flour. Slowly add milk,
stirring all the time. Beat the egg whites until stiff with a pinch of salt and
fold into passion fruit mixture. Pour into prepared dish and stand in a baking
tin. Pour in enough hot water to come halfway up the sides of the pudding dish.
Bake for about 30 minutes.
PASSIONFRUIT
FUDGE
Ingredients
Amount
sugar
2
cups
butter
1
tbsp
yoghurt
1/2
cup
passion
fruit concentrate
3
tbsp
coconut
cream
2
tbsp
Place
sugar, butter, and yoghurt into heavy-based saucepan. Stir over low heat until
sugar is dissolved. Bring to the boil. Boil without stirring until 115oC or soft
ball stage is reached. Remove from heat. Leave for 4-5 minutes. Add passion
fruit and coconut and beat until mixture is thick and creamy. While still warm
but firm, cut into squares. Leave until completely set before removing from tin.
PASSIONFRUIT
MERINGUE PIE
Ingredients
Amount
Lemon
juice
1/4
cup + 2 tblspntd>
Passionfruit
puree
1/4
cup
Egg
yolks
2
large
Eggs
lightly beaten
1
large
Sugar
1
cup + 2 tblspn
Cornstarch
1/4
cup + 1 tblspn
Water
1
cup
Unsalted
butter
1
tblspn
Grated
lemon zest
1
tblspn
Buttery
baked pie shell
recipe
below
Make
the pie filling: In a bowl, mix the lemon juice with the passion fruit puree, egg
yolks and beaten whole egg. In a saucepan, whisk the sugar with the cornstarch.
Add the water, whisking until smooth. Cook over moderately high heat, whisking
constantly, until thick, translucent and bubbling, about 5 minutes. Remove from
the heat. Whisk a few tablespoons of the cornstarch mixture into the egg
mixture, then gradually whisk the egg mixture back into the saucepan. Bring to a
boil over moderately high heat, whisking constantly for about 1 minute, until
the filling is thick; remove from the heat. Stir in the butter and lemon zest
and scrape the filling into the Buttery Baked Pie Shell. Let cool completely. 2.
Make the topping: Preheat the oven to 425° F. In a large stainless-steel bowl,
using an electric mixer, beat the egg whites with the sugar, water and salt
until well blended. Set the bowl over a saucepan filled with 5 centimetres of
boiling water and beat the egg whites until the sugar is dissolved and the
mixture is warm. Remove from the heat and beat until the meringue is stiff,
glossy and cool, about 5 minutes. Spread the meringue evenly over the filling,
swirling it decoratively. Bake the pie on the top rack of the oven until the meringue
is deep golden and set, about 7 minutes. Transfer the pie to a wire rack in a
draft-free place and let cool completely. Serve at room temperature or chilled.
PASSIONFRUIT
MOUSSE
Ingredients
Amount
Mousse
sweetened
condensed milk
500
ml
passion
fruit juice
500
ml
egg
whites
3
unflavoured
gelatine
1
envelope
Creme
de leite
milk
2
cups
egg
yolks (the three left
from the mousse plus one)
4
sugar
1
cup
whole
cloves
6
Mousse
Blend condensed milk and passion fruit juice. Dissolve gelatine in a cup of
water (sprinkle it on water, stir and let it stand for a minute). Beat egg
whites until stiff and fold into mixture. Add gelatine. Wet a ring mould and
pour the mousse into it. Refrigerate for 6 hours. Unfold and serve with a crème
anglaise. Here's the Brazilian version of it. It's a perfect combination of colours
and flavours because the mousse will be on the tart side.
Creme
de leite
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in a
pinch with a fork - and add to milk and sugar mixture. Strain the mixture and
cook over low heat stirring constantly with a wooden spoon until it starts to
simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a
slice of mousse on a plate and spoon crème on top. Use the cloves to decorate
the plates. Make sure your guests don't eat them! Great summer dessert
Fruits of Whitsunday A
division of Delfwood Pty Ltd ABN 38 341 723
708 As Trustee for the Kelly Family Trust
