Passion Fruit Punch Poncha MaracujÁ Food

HURRICANE PASSION PUNCH

Steps:

• Mix the passion fruit juice, pineapple juice, light rum, orange juice, dark rum, grenadine and almond extract together in a 2-gallon container. Chill until ready to serve. Pour the punch into a large punch bowl for serving. Serve in glasses filled with ice. Garnish with an orange wedge and a maraschino cherry.
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PASSION FRUIT PUNCH (PONCHA MARACUJá)

Steps:

• Place 1/2 cup juice and the honey in a pitcher. Stir to dissolve honey. Stir in remaining juice.
• Add cachaa and stir. Place ice in 4 highball glasses; pour juice mixture over it. Serve with straws.

MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

Steps:

• For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
• Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
• Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
• For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
• To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.