Passion Fruit Sauce Food

PASSION FRUIT SOUP

Steps:

• Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it 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 wide bowls and chill.
• Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve.
• To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.

CRANBERRY PASSION FRUIT SAUCE

Steps:

• Bring the cranberries, sugar, passion fruit pulp, and water to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.

PASSION FRUIT SAUCE

Steps:

• Mix sugar with 1/4 cup water in a small saucepan, simmer until sugar dissolves, add lemon grass, and set aside to cool 20 minutes.
• Stir in passion fruit nectar and lemon juice. Refrigerate.

PASSIONFRUIT SYRUP

Steps:

• Put water and sugar into saucepan and boil for 5 minutes.
• Add the passionfruit pulp, lemon juice and tartaric acid.
• Boil for another 3 minutes then take off heat.
• Strain out seeds and pulp, and pour the mixture into a clean bottle.
• Keep the bottle of sauce in the refrigerator and use it within a month.

PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE

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.

STRAWBERRIES WITH RASPBERRY AND PASSION FRUIT SAUCE

Steps:

• Bring the berries to room temperature.
• Place the raspberries and sugar in a small saucepan and cook over low heat, stirring occasionally, until it's simmering.
• Cook for 5 minutes, then remove from heat to cool.
• While the syrup is cooling, halve the passion fruits and scoop out the seeds and juice.
• Use a blender or food processor to blend the passion fruit pulp and raspberries together for a few seconds. Strain through a fine, nylon sieve to remove seeds.
• Fold the strawberries into the sauce and serve with plain ladyfingers.

PASSION FRUIT CARAMEL SAUCE

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.)