MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE
Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
- For filling:
- Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
- Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
- *Italian cream cheese, available at Italian markets and many supermarkets.
BANANAS WITH MANGO & PASSION FRUIT CARAMEL
A wonderfully sweet, refreshing and low fat treat
Provided by Alex Mackay
Categories Dinner, Lunch, Treat
Time 35m
Number Of Ingredients 6
Steps:
- In a small pan, bring the orange juice and 140g/5oz of the sugar slowly to the boil. Cut the passion fruit in half and scoop the pulp into the pan. Stir in the mango slices and when the mixture has reached boiling point again, remove the pan from the heat.
- Peel the bananas and slice each one diagonally into five. Pour the lime juice over the banana slices and set aside. Sprinkle the remaining sugar evenly over the base of a large heavy-based frying pan. Place the pan over a medium heat until the sugar has dissolved and turned into a golden caramel. Toss the bananas into the pan and leave for 3-4 minutes, turning once.
- Turn the heat down and stir in the passion fruit and mango mixture. Heat for a further 2 minutes then spoon into bowls. Serve warm with a sprinkling of lime zest. Can be made up to a day ahead and chilled, then gently reheated before serving.
Nutrition Facts : Calories 419 calories, Carbohydrate 107 grams carbohydrates, Sugar 59 grams sugar, Fiber 4.1 grams fiber, Protein 10 grams protein, Sodium 0.02 milligram of sodium
PASSION FRUIT ICE CREAM SUNDAE
Provided by Food Network
Categories dessert
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- For the Passion Fruit Ice Cream:
- Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.
- Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.
- For the Tres Leches Ice Cream:
- In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.
- While heating, place the eggs and trimolene in a bowl together and set aside.
- Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.
- Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.
- Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.
- For the Coconut Croquant:
- Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.
- Allow it to cool completely. Approximately 10 minutes.
- Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.
- Once crushed, place it aside until assembly.
- For the Whipping the Cream:
- Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.
- For the Coconut Rum Caramel Sauce:
- Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.
- While the sugar is heating, warm the coconut milk.
- Prepare an ice bath with a bain marie placed in ice.
- Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.
- Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.
- For the Piping Tuile:
- Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.
- Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.
- Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.
- Bend the tuile as desired. Set-aside until ready to finish Sundae.
- For the Mango Coulis:
- Peel the mangoes and place the flesh of the fruit into a blender.
- Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.
- Assembly:
- Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.
- Cut the passion fruit in half and scoop out the fruit and seeds.
- Begin the assembly, by placing the kiwi slices around the base of the glass.
- Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.
- Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.
- Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.
- Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.
PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE
Provided by Ayesha Curry
Categories dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
- For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
- Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
- While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.
PASSION FRUIT CARAMEL SAUCE
Categories Sauce Fruit Juice Fruit Dessert Quick & Easy Winter Passion Fruit Boil Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)
PASSION FRUIT ICE CREAM CAKE WITH COCONUT-CARAMEL SAUCE
A dream to eat, and a doddle to make. Ever since my first pavlova, I've been utterly sold on the combination - smooth, chewy, sour-sweet and fragrant - of cream, meringue and passion fruit. And to turn these ingredients into a coolly elegant ice cream cake, you need do nothing more than stir them all together and leave to set in the freezer overnight: a no-cook, no-churn, no-stress affair. Equipment: You will need a 450g/1lb loaf tin, approx. 18x12x7cm/12x5x3in.
Provided by Nigella Lawson
Categories Desserts
Yield Serves 8
Number Of Ingredients 9
Steps:
- Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later.
- To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it's slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine.
- Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed.
- Spoon gently into the lined loaf tin, pressing down as you go so that you don't have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight.
- To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl.
- Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it's the colour of peanut butter and slightly thickened (it will thicken more once cooled).
- Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated.
- When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don't want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer.
- Put a slice onto each plate and leave to soften for 5-10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice - stirring it briskly first if it's got too thick - and pour the rest into a serving jug to take to the table alongside.
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5/5 (1)Total Time 2 hrsServings 4
- In a medium saucepan, stir the sugar with the water and bring to a boil over high heat. Using a wet pastry brush, wash down any sugar crystals from the side of the pan. Cook, without stirring, until a deep amber caramel forms, about 8 minutes. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter and vanilla bean and seeds. Carefully scrape the caramel sauce into a heatproof glass jar and let cool to room temperature. Discard the vanilla bean.
- Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses. For each sundae, top the crumbs with a 1/4-cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4-cup scoop of the vanilla ice cream. Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.
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- Preheat oven to 350°F, and a 9” springform cake pan with parchment and cooking spray. In a large sized mixing bowl, add the flour, baking powder, and salt, whisk together to combine. In a separate bowl or measuring cup, combine the milk and coconut milk until smooth.
- Add passion fruit pulp to a blender or food processor, process for 20-30 seconds. Pour the processed pulp over a fine mesh sieve, then discard the seeds and save the liquid. Add the liquid to a measuring cup with the heavy cream and stir to combine. Set aside for later.
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Reviews 1Servings 4Cuisine CaribbeanTotal Time 25 mins
- In a bowl whisk the Egg (2), Coconut Milk (1 cup), Vanilla Extract (1 teaspoon), Ground Nutmeg (1/4 teaspoon) and Ground Cinnamon (1/4 teaspoon). You can also add Salt (1 pinch).
- Then slice the Bread (4 slice) about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in. You can make a few more slices using the same amount of batter if you want to!
- Now to make the caramel passionfruit topping. In a saucepan on medium heat add the Brown Sugar (2 tablespoon) and allow it to melt. When it gets frothy and amber-colored, add the Coconut Milk (1 cup) and whisk. Don't allow the sugar to get darker than amber or it will make the sauce bitter.
- Now add the Ground Ginger (1/4 teaspoon) and Salt (1 pinch) and mix. Add the pulp of the Passion Fruit (1) along with the Banana (2) and mix well to coat. Allow it to cook for about 5 minutes, then add the Butter (1 tablespoon) and Maple Syrup (2 tablespoon) to finish up. You’re looking for a thick, sauce-like consistency.
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From bbcgoodfood.com
Servings 16Total Time 35 minsCategory DessertCalories 395 per serving
- Heat oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.
- For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set.
- Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into 16 squares. Will keep for five days in an airtight container.
PASSION FRUIT CARAMEL POTS DE CRèME - BLOSSOM TO STEM
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- In a small saucepan, combine heavy cream, passion fruit puree and salt and bring to a simmer. Remove from heat.
- Combine water and sugar in a heavy bottomed medium sauce pan and stir over low heat until sugar is dissolved. Increase heat to medium-high, bring to a boil, and cook, stirring occasionally, until deep amber, about 5-6 minutes. Remove from heat and gradually whisk in cream and passion fruit mixture (the mixture will bubble up vigorously).
- Whisk the egg yolks in a large heat proof bowl, then gradually add the hot mixture and whisk until combined. Pour custard through a fine mesh sieve or chinois into a 4-cup (or larger) glass measuring cup.
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