Lilikoi Passion Fruit Cream With Fresh Fruit Food
LILIKOI BUTTER - PASSION FRUIT
From Nita at Lucky Farm B and B on Kona Coast of the Big Island where I stayed. This same recipe can be done with mango puree and a little lime juice.
Provided by Ambervim
Categories < 30 Mins
Time 25m
Yield 2 1/2 Pints
Number Of Ingredients 4
Steps:
- Melt butter over medium heat.
- Mix eggs, suar and juice in a bowl.
- While stirring constantly, slowly add mix to melted butter and bring to a full rolling boil over medium heat. Use only medium heat so eggs don't coddle.
- Cook 10-15 minutes to desired consistency.
- Jar and refrigerate. OR use standard canning methods.
PASSION FRUIT CREAM
These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount
Provided by Thomasina Miers
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
- To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.
Nutrition Facts : Calories 501 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium
LILIKOI (PASSION FRUIT) CREAM WITH FRESH FRUIT
I haven't tried this yet...posting so I don't lose this recipe. This recipe is shared by our Hawaiian Electric Company. The times are estimates.
Provided by marisk
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut assorted fruit Into a 6 fruit bowls (or mix in medium bowl). Set aside.
- In a large bowl of an electric mixer, beat cream cheese and 1/4 cup of sugar.
- Add lilikoi juice and beat until smooth and creamy, chill for 20 minutes.
- In a small bowl of an electric mixer, beat cream, add remaining 1/4 cup sugar. Beat until stiff peaks form. Fold into lilikoi mixture.
- Spoon mixture over fruit.
Nutrition Facts : Calories 333.3, Fat 27.9, SaturatedFat 17.4, Cholesterol 95.9, Sodium 127, Carbohydrate 18.8, Sugar 16.8, Protein 3.7
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MALASADAS WITH LILIKO'I (PASSIONFRUIT) PASTRY CREAM FILLING
From cloudykitchen.com
Estimated Reading Time 8 mins
- MALASADA DOUGH In a bowl, combine both milks, the butter, yeast, and 1 tsp sugar and whisk together. Let the mixture sit until the yeast is activated and foamy, about 10 minutes In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and the remaining ¾ cup (150g) sugar together on medium speed for 2 to 3 minutes, until light and fluffy. Turn the speed to low and incorporate the flour and the milk mixture in four additions, alternating between wet and dry ingredients. Add the salt and switch to the dough hook. Gradually turn the speed up to medium-high and knead the dough until it’s smooth and pulls away from the sides of the bowl, 5 to 10 minutes. Turn the dough out onto a clean work surface and quickly grease the mixer bowl with butter. Transfer the dough back to the bowl, loosely cover with plastic wrap or a clean kitchen towel, and set in a warm place until doubled in size, 1 to 2 hours.
- Lightly grease a large piece of parchment (I used two parchment lined baking sheets) and set aside. On a lightly floured surface, roll out the dough ½” thick. Using a 3 inch biscuit cutter or 3 inch glass bowl, cut out as many rounds as you can, gathering and reusing the scraps. You should be able to make 20 to 24 rounds. Place them on the greased parchment paper, spacing them 3 inches apart. Cover the rounds with a clean kitchen towel and let them rise in a warm place until doubled in size, about 1 hour. Fill a shallow bowl with some sugar and set aside. Fill a wide Dutch Oven or other pot with 2 inches of oil. Heat the pot over medium heat until the oil registers 350°f / 180°c. Alternatively, a deep fryer can be used. Using scissors, cut the greased parchment paper so that each malasada is on its own square. Working in batches, place the malasadas in the oil, paper side up, using tongs to peel off and discard the paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes on
- PASTRY CREAM In a saucepan, combine ¼ cup (50g) of the sugar and the milk and heat over medium heat for 2 to 3 minutes, until it begins to steam. Immediately remove the pan from the heat. Meanwhile, in a mixing bowl, whisk the remaining ½ cup (150g) sugar, egg yolks, cornstarch, and salt together until smooth. Slowly ladle about ¼ cup of the hot milk mixture into the egg yolks, whisking the entire time. Pour the tempered yolk mixture back into the saucepan and cook, whisking continuously, until thick, 3 to 4 minutes. Remove the saucepan from the heat and whisk in the butter, vanilla, and liliko’i juice; continue to whisk until smooth. Pour into a medium glass bowl and cover with plastic wrap directly touching the surface of the pastry cream. Set in a large bowl filled with ice water to cool. Alternatively, place in an airtight container with a piece of plastic wrap directly on the surface, and chill overnight.
- ASSEMBLY Using a paring knife, cut a slit on one side into the middle of the malasadas. Fill a pastry bag fitted with a medium round tip halfway full with pastry cream. Pipe about 2 Tbsp of the filling into the slit in the malasada. Refill the pastry bag when it runs low. Serve immediately, as malasadas are best fresh. Any leftovers can be stored in the fridge in a ziplock bag for up to 24 hours.
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- In a medium sauce pan over medium high head add cream, sugar, lilikoi juice, and vanilla extract. Heat for 5-10 minutes or until just starting to bubble.
- Remove from the heat and slowly add to the egg mixture stirring constantly to prevent scrambling the eggs.
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