Passionate About Passion Fruit

2 ripe passion fruits
30 ml coconut cream
100 ml vanilla ice cream
15 ml honey
4 blocks of ice

1. Put the coconut cream, vanilla ice cream, honey and crushed ice into a blender and mix it well.
2. Cut the passion fruits in half and add the flesh to the cocktail mixture and stir to mix.
3. Pour the mixture into cocktail glasses and serve immediately.

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White Chocolate Mousse With Fresh Passion Fruit (6 servings)

This deliciously luscious mousse, is complimented perfectly with the tartness of passionfruit.

250 g good quality white chocolate, chopped
80 ml milk
5 ml vanilla extract
3 large eggs separated
375 ml cream
90 ml passionfruit pulp

1. Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
2. Heat until the chocolate is just melted, stirring regularly.  Allow to cool for 5 minutes.
3. Add the egg yolks, beating well after each addition.
4. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
5. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form.
6. Using a large metal spoon, fold through the chocolate mixture in two batches.
7. Divide the mousse between six 250 ml (1 cup) serving dishes.
8. Cover and chill for 3 to 4 hours, or until set.Remove from refrigerator and spoon passionfruit on top of the mousse just before serving.

Recipe adapted from original recipe by Bill Granger.

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Passion Fruit Sorbet (makes about 1 liter)

250 ml white sugar
250 ml fresh orange juice
500 ml fresh granadilla pulp
2 large egg whites, beaten to stiff peaks

1. Heat the orange juice and add the sugar, stirring until it has dissolved.
2. Add the granadilla pulp and chill in the fridge.
3. Freeze the mixture for an hour and then fold the beaten egg whites through and then freeze again.
4. Beat the sorbet every hour or so until the mixture has formed frozen crystals and then leave until freeze.
5. Remove ready to serve.

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No-bake Passion Fruit Surprize (10 servings)

Crust
150 g shortbread biscuits
30 g unsalted butter, melted
30 ml castor sugar
25 g popping candy (available from sweet shops)

Chocolate ganache
175 g whipping cream
Pinch of salt
Pulp from 6 ripe passion fruits
50 g fresh custard
160 g 70% dark chocolate, broken into pieces

To serve
250 ml cream, whipped or crème fraîche

1. Preheat the oven to 180 º C grease the inside a 15 cm cake ring. Place it on a tray lined with baking paper or a Wizbake baking sheet.
2. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown. Remove the tray from the oven and switch the oven off.
3. Place the biscuits, butter and sugar in the bowl of a food processor and blend until fine and evenly blended.
4. Gently stir in the popping candy.   Press the mixture onto the base only of the pie dish or cake tin with a wooden spoon.   Set aside to set.
5. Add the cream, salt and passion fruit pulp to a small saucepan and heat over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
6. Melt the chocolate in a double boiler while stirring until smooth. Remove from the heat.
7. Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
8. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base.  Place in the freezer for 5 minutes. This will ensure that the ganache does not seep through.
9. After 5 minutes, pour the remaining ganache mixture onto the tart base and place the tart in the fridge to set for 2 to 3 hours.
10. Place the gateau on a wide upturned glass or pot. Remove the metal ring by lightly warming it with a blow torch. Remove the ring by carefully sliding the ring downwards.
11. Serve as is or with crème fraîche or whipped cream.

Recipe adapted from original recipe by Heston Blumenthal.

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Moulded Passion Fruit Dessert (8 servings)

2 x 80 g boxes lemon jelly
400 ml boiling water
400 ml cold water
pulp from 6 fresh passion fruits
1 x 397 g tin condensed milk

To serve
250 ml cream, whipped
pulp from 1 passion fruit 

1. Combine the jelly and boiling water in a medium mixing bowl and stir until dissolved.
2. Add the cold water and mix well.
3. Place the mixing bowl in a larger bowl with cold water and ice to cool.  Stir from time to time to determine when the mixture starts to set.
4. Add the passion fruit pulp and condensed milk and mix well.
5. Rinse a mould with a 1.2 liter capacity with cold water.   If using a silicon mould, place the mould on a baking tray.
6. Pour the mixture into the mould, cover with cling wrap and place in the fridge for 3 to 4 hours or until set.
7. When set, lower the mould into a bowl with warm water for a second or two to aid in unmoulding.  To unmould, loosen the sides carefully, cover with a serving platter, turn over and remove the mound.
8. Use an electric hand mixer and beat the cream in a mixing bowl until stiff.
9. Decorate with whipped cream and passion fruit pulp.

Variation
The  mixture can also be poured into individual glasses or ramekins and served as is, i.e. without unmoulding.

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Passion Fruit Pavlova Roulade (8 servings)

4 large egg whites
5 ml vanilla essence
125 ml castor sugar plus 30 ml
pulp from two large passion fruit
250 ml passion fruit curd (recipe below)

1. Preheat oven to 200 º C.  Line a 25 cm x 35 cm swiss roll tin with baking paper.
2. In a clean, dry mixing bowl, beat the egg whites with an electric hand mixer until they form stiff peaks. Add the vanilla.
3. Add the sugar gradually, about 30 ml at a time, whisking constantly until completely dissolved.
4. The mixture should look glossy and feel very thick when it’s ready.
5. Spread the egg mixture evenly onto the swiss roll tin and bake for 10 minutes, or until it’s very lightly golden.
6. In the meantime, tear off a piece of baking paper that’s longer than the tray, place it on a flat surface  and sprinkle with 30 ml of castor sugar.
7. Take the meringue out of the oven and turn it upside down onto the prepared paper.
8. Pull the paper off the back of it and let it cool for a few minutes.
9. Combine about two-thirds of the whipped cream with about two-thirds of the passion fruit pulp.
10. Spread the mixture onto the meringue before it cools right down.
11. Roll the meringue from one of the long sides. Transfer it to a rectangular serving plate and top with the leftover cream mix.
12. Drizzle with passion fruit pulp, or alternatively, decorate with more fruit.
13. Refrigerate until ready to serve.

Recipe adapted from Kitchen Made. Photo taken by Kitchen Made.

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Passion Fruit Curd (about 500 ml)

4 large eggs
3 large egg yolks
170 g passion fruit pulp
190 ml castor sugar
150 g cold butter
30 ml lemon juice
finely grated zest of 1 lemon

1. In a double boiler or a heat-proof bowl over simmering water, vigorously whisk the eggs, egg yolks and sugar with an electric hand mixer (or by hand if you are brave!) until the mixture starts to froth and thicken. Don’t stop mixing otherwise you will wind up with scrambled eggs. This could take 10 minutes.
2. Add the butter and keep whisking while it melts.
3. Remove the bowl from the heat and whisk in the passion fruit pulp, lemon juice and zest.
4. Set aside to cool down, cover and store in the fridge.
5. Use it as a filling for little tart cases or as a filling for the Pavlova Roulade recipe.