FRUIT SOUP
Steps:
- Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
- While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
- Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
- Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.
Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
PASSION FRUIT AND MANGO SORBET
Provided by Food Network
Categories dessert
Time 3h10m
Yield 5 or 6 servings
Number Of Ingredients 3
Steps:
- Cut the passion fruits into halves. Spoon the pulp (seeds and all) into a food processor container or blender.
- Add the mangos. Process until pureed. Strain out the seeds. Taste the mixture and add sugar if desired.
- Freeze the mixture in an ice cream maker according to manufacturer's directions.
PASSION FRUIT MOUSSE
You can pour the mousse into individual dessert cups or eggcups for a cute presentation. Finger bananas are half size and more yellow but starchier than regular bananas. Passion fruit grows in Bermuda and tropical climates like Asia and New Zealand. My mom brought me home some passion flower perfume from a visit to Bermuda in 1964 when she went to see my aunt Greta who lived there for a bit. The flower almost looks like an exotic insect of purple and yellow.
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
- Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
- To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.
PASSION FRUIT MANGO PUDDING CAKE WITH PINEAPPLE SOUP
Steps:
- In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth. Add the milk then fold in the flour. Beat the egg whites with the sugar until stiff peaks form. Fold in whites and fill ramekins 3/4 full. Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes. The pudding cakes will rise then fall when cooled. Store in refrigerator for at least 3 hours or overnight.
- PLATING Chill large soup plates. Unmold cakes in the center of the plate and ladle in soup (pineapple juice). Garnish with coconut and passion fruit seeds.
- Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998
PASSION FRUIT POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE
Make a posset with passion fruit that's creamy, tart and perfumed. Serve with pistachio and custard biscuits and fresh pineapple for a divine summer dessert
Provided by Alice Hart
Categories Dessert
Time 45m
Yield Serves 6 (makes 12 biscuits)
Number Of Ingredients 11
Steps:
- Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
- To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
- Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.
Nutrition Facts : Calories 815 calories, Fat 66 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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