Re: Passionfruit Recipe Please
Passion Fruit Chiffon Pie
1 Tbsp gelatin
1/4 cup water
1/4 cup sugar
4 eggs, separated
1/2 cup frozen passion fruit juice, thawed
6 Tbsp sugar
1 baked 9 inch pie shell
1 cup heavy cream, whipped
Soak gelatin in water. Beat together 1/4 cup sugar and egg yolks till well mixed. Cook in top of double boiler stirring constantly until mixture is thick. Remove from heat. Add gelatin. Stir until it dissolves. Cool. Add thawed out passion fruit juice and beat till completely combined. Chill until slightly thick but do not let it set. Beat egg whites till soft peaks form. Gradually add 6 tablespoons sugar and continue beating whites till they are stiff. Fold thick passion fruit-gelatin mixture into egg whites. Pour into cooled baked pie shell. Chill till firm. Top with whipped cream.
Passion Fruit Cheesecake
Crust
1 1/2 cups all purpose flour
1/4 cup granulated sugar
2 tablespoons nuts, finely chopped
6 ounces butter, melted
Cheesecake Filling
1 1/2 pound cream cheese
1 1/2 cup granulated sugar
2 tablespoons corn starch
1/2 vanilla bean, scraped
3 eggs
3/4 cup sour cream
3/4 cup passion fruit puree
Make crust by combining dry ingredients in a large bowl. Melt butter and add to dry ingredients. Mix thoroughly. When incorporated, press evenly into nine-inch springform pan. Bake at 350 degrees for 15-20 minutes or until golden brown.Combine cream cheese and sugar until smooth. Add corn starch and blend. Add eggs and mix thoroughly, scraping the sides of the bowl. Add vanilla and sour cream. Mix until smooth and fold in passion fruit puree. Pour batter into a springform pan and bake at 300 degrees for approximately one hour and thirty minutes, or until set. Cool slowly and completely refrigerate for several hours.
PASSION FRUIT CAKE
Batter:
18 1/4 oz Duncan Hines. Moist Deluxe
White Cake Mix
3 oz Lemon gelatin powder
2 ts Pure vanilla extract
3 Egg whites -- whipped
3/4 c Water
1 tb Olive oil
Topping:
6 oz Passion fruit juice -- Thawed
2 c Powdered sugar -- sifted
3 tb Lemon juice, bottled
1/4 c Water
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg whites, water, and oil in a mixing bowl. Line bottom and up sides of pot with waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake for 45 minutes or until springs back when touched. Meanwhile to prepare topping, combine fruit juice, powdered sugar, lemon juice, and water in a saucepan. Stir over medium heat until sugar has dissolved. Remove cake from oven. Prick top all over with a fork and immediately pour fruit juice mixture over top.
CHOCOLATE PASSION FRUIT PIE
1 oz. semi sweet chocolate
1/4 c. light cream
1 (9 inch) baked pie crust
4 tbsp. (1/4 c.) sugar
2 egg yolks
2 tbsp. cornstarch
1 1/4 c. milk
1 c. passion fruit puree
1 pkt. unflavored gelatin
3 tbsp. warm water
1 oz. semi sweet chocolate, for the garnish
Gently melt 1 ounce chocolate in microwave; add cream. When mixture is smooth, pour into baked pie shell and swirl to cover bottom. Refrigerate to harden chocolate. In a saucepan, beat the sugar and egg yolks together until light in color. Add the cornstarch and continue to beat. In a second pan or microwave, warm the milk to tepid. Add to the egg mixture and heat, stirring constantly. The mixture will become lumpy, then smooth. The cornstarch prevents the mixture from curdling; it will become smooth as you beat. Heat for several minutes to cook the starch. Take off the heat and add the passion fruit puree. Put the gelatin and water in a small pan and stir over low heat to soften and dissolve. Stir dissolved gelatin into the milk mixture. Let cool and begin to set slightly. Pour mixture into pie shell. Refrigerate to set. Coarsely chop remaining ounce of chocolate into chip size pieces and sprinkle on the pie.
CHOCOLATE PASSION FRUIT PIE
1 oz. semi sweet chocolate
1/4 c. light cream
1 (9 inch) baked pie crust
4 tbsp. (1/4 c.) sugar
2 egg yolks
2 tbsp. cornstarch
1 1/4 c. milk
1 c. passion fruit puree
1 pkt. unflavored gelatin
3 tbsp. warm water
1 oz. semi sweet chocolate, for the garnish
Gently melt 1 ounce chocolate in microwave; add cream. When mixture is smooth, pour into baked pie shell and swirl to cover bottom. Refrigerate to harden chocolate. In a saucepan, beat the sugar and egg yolks together until light in color. Add the cornstarch and continue to beat. In a second pan or microwave, warm the milk to tepid. Add to the egg mixture and heat, stirring constantly. The mixture will become lumpy, then smooth. The cornstarch prevents the mixture from curdling; it will become smooth as you beat. Heat for several minutes to cook the starch. Take off the heat and add the passion fruit puree. Put the gelatin and water in a small pan and stir over low heat to soften and dissolve. Stir dissolved gelatin into the milk mixture. Let cool and begin to set slightly. Pour mixture into pie shell. Refrigerate to set. Coarsely chop remaining ounce of chocolate into chip size pieces and sprinkle on the pie.
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