PASSION-FRUIT GELEES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Dessert Christmas Kid-Friendly New Year's Eve Winter Passion Fruit Boil Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 6
Steps:
- Lightly oil baking pan.
- Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
- Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
- Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
PASSION FRUIT GELEE RECIPE - (3.9/5)
Provided by á-114543
Number Of Ingredients 3
Steps:
- Sprinkle gelatin over water in a small saucepan let stand to softened. Cook over low heat until gelatin is dissolved 1-2 minutes. Remove from heat and whisk in 1 tbsp puree at a time until gelatin mixture is cool, then whisk in remaining puree. Transfer to a clean bowl and over an ice bath, stirring occasionally until consistency of raw egg whites 15-25 minutes. Pour into desired shape such as cake pan and freeze for 20 minutes or until set.
PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE
Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort
Provided by James Martin
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.
- Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.
- While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce.
Nutrition Facts : Calories 226 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PASSIONFRUIT COULIS
I found this recipe method in an email from Sara Lee. I have not tried it yet, but did not want to lose it.
Provided by rohanlori
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine the passion fruit pulp/juice and sugar.
- Bring to a boil over medium-high heat, simmer for 3-5 minutes.
- Strain if you prefer smooth texture and without seeds (not recommended), set aside to cool.
- Store in a sealed container in the refrigerator.
Nutrition Facts : Calories 250.7, Fat 0.4, Sodium 16.5, Carbohydrate 63.8, Fiber 6.1, Sugar 56.6, Protein 1.3
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