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~ More Dessert Recipes 3 ~

Feel free to try out more Passionfruit dessert recipes on page one.

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)

To covert to your preferred measurement do an online conversion 

PASSIONFRUIT ORANGE FOOL

PASSIONFRUIT SALAD MCNAIR

To make dressing: In a blender add passion juice, orange, lime juice, sugar, and oil. Mix well. Use immediately, or cover and refrigerate for up to 1 day; return to room temperature before using. Makes about 1 cup. SALAD: To toast the coconut, place it in a skillet over medium-high heat and stir constantly until lightly golden and fragrant, about 2 minutes. Transfer to a plate to cool; set aside Prepare dressing and set aside. In a large bowl, combine all the sliced fruits. Add the dressing and toss well. Sprinkle with the toasted coconut and macadamia nuts. Alternatively, arrange the sliced fruits on individual plates or on a serving platter. Sprinkle with the toasted coconut and macadamia nuts. Drizzle some of the dressing over the top. Pour the remainder of the dressing into hollowed-out passion fruit shells, if desired, or into an attractive bowl and position alongside the fruit. Garnish rims of the plates or platter with the flowers.

PASSIONFRUIT SANGRIA

Combine all ingredients in a large pitcher. Refrigerate covered, 3 hours or up to 2 days. Serve over ice.

PASSIONFRUIT SEMI FREDO

For the Ice Cream:

• 1 cup passion fruit concentrate
• 10 egg yolks (reserve whites for final presentation)
• Three fourths cup sugar
• 3 cups of heavy cream

Combine the passionfruit with the egg yolks and sugar, and cook till thick, stirring constantly over a boiling waterbath as you would prepare a lemon curd.

Scald the heavy cream in a thick bottomed pot and whisk into the hot curd. Return custard to the heavy pot and cook briefly on medium heat until the custard thickens slightly. Pass through a chinois (extremely fine mesh strainer). Chill, churn and harden ice cream at least 24 hours prior to assembly.

Presentation: Preheat oven to 218 degrees Celsius. A convection oven with low fan setting is ideal. Make a meringue from the reserved egg whites using equal parts sugar. Flavour with 1 teaspoon grated orange zest and vanilla. Remove cake from plastic film and turn bottom side up. Frost top and sides about 4 centimetres thick with meringue, leave base unfrosted. Bake the semi freddo until the meringue is puffed and peaks just start to brown, a matter of minutes.

PASSIONFRUIT SORBET

Combine milk and sugar in a large sauce pan over medium heat, stirring constantly until the sugar dissolves. Cool the mixture to room temperature and then place it in the freezer. Freeze until crystals form. Remove and with an electric mixer beat in the passion fruit juice and lime juice. Return mixture to the freezer. Check every 2 hours for formation of crystals, and as they form, beat the mixture with the electric mixture to keep a smooth texture. The sorbet is ready when it can be scooped into a ball and keeps its shape.

Serves 6

PASSIONFRUIT SOUFFLÉ

Put a collar on a 5- to 6-cup soufflé dish. Cut 30-centimetre wide foil so it is 7.5 centimetres longer than the circumference of the dish. Fold foil lengthwise into thirds. Lightly butter and sugar one side of foil, leaving 7.5 centimetres on one end unbuttered. Attach foil, sugared side in, around the outside of the dish so the foil extends about 5 centimetres above the dish, overlapping the unbuttered end on top. Tape to seal. Set aside.

In a small saucepan melt margarine or butter. Stir in flour. Add the fruit puree. Cook and stir constantly till thickened and bubbly. Remove from heat.

In a large mixing bowl beat egg whites and vanilla till soft peaks form (tips curl). Gradually add the 1/3 cup sugar, beating till stiff peaks form (tips stand straight). Fold about 1 cup of the beaten whites into the passion fruit mixture. Fold fruit mixture into remaining whites.

Transfer the egg mixture to the prepared soufflé dish. Bake in a 176 degrees Celsius oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.

PASSIONFRUIT SOUP

Mix together 1 cup of water, 1 cup of sugar, and 1 cup of frozen passion fruit puree in a saucepan. Bring to a boil. Remove pan from heat and allow soup to cool. Pour soup into a pitcher and cover with plastic wrap. Refrigerate until chilled (1 hour or overnight). Brush unblemished fresh sage leaves with a very thin coat of egg white. Dip leaves in the remaining sugar. Place leaves in single layer on a parchment- lined sheet pan. Dry overnight or for several days. Decoratively arrange the mango balls and orange sections among four shallow soup plates. Scatter the passion puree over the mango and orange. Divide the chilled soup among the four soup plates. Place a small spoonful of fruit sorbet in the middle of each soup plate. Top with a crystallized sage leave.

PASSIONFRUIT-BANANA SORBET

Combine all ingredients and pour into ice cube trays or a shallow pan; freeze until almost firm. Put cubes or chunks of fruit mixture into food processor or blender container. Process or blend until fluffy, but not thawed. Pour into a container and freeze until firm.

PASSION MANGO FOOL

SABLE PASSIONFRUIT RASPBERRY

DOUGH: Mix the butter and sugar, then add the whole eggs and almond flour, cake flour and baking powder. Bake at 320oF for 15 minutes. When cooled, cut the dough into circles. FILLING: Mix the cream cheese and passion fruit puree together. Place the filling into a pastry bag. Using the round-tube, pipe the filling onto the round sable and then top with another sable round. Decorate the sable with powdered sugar and a raspberry. Garnish the sable with raspberry sauce and decorate with some raspberries.

TROPICAL FRUIT CHAMPAGNE GRANITA

In saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.

In a blender or food processor puree mango. Stir in nectar or juice and Champagne. Transfer mango mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.

Fruits of Whitsunday  A division of Delfwood Pty Ltd  ABN 38 341 723 708  As Trustee for the Kelly Family Trust