Desserts and Puddings
Easy passionfruit ice cream
1 x 600ml cream
1 x tin condensed milk
1 small tin passionfruit pulp
Whip the cream and stir in the condensed milk. Stir in the passionfruit pulp. Pour into a square 20cm cake tin or pyrex dish. Freeze for an hour or more Cut into squares and serve with a little passionfruit spooned on top, alone or with a fruit of your choice.
Mango and Passionfruit mousse
Serves 8-10
3 tbs gelatine
2 tbs water
1 ½ cups fresh mango pulp
½ cup passionfruit pulp
3 tbs creme de cacao marsala
300ml (1 ¼ cups) carton of cream
Dissolve gelatine in the water over low heat. Cool and stir in the mango passionfruit pulp. Place in fridge until the mixture starts to thicken. Stir in creme de cacao. Fold in whipped cream. Pour into a cocktail glass or dessert bowl.
Serve with whipped cream, strawberries and little passionfruit pulp.
Recipe Sites
Passion Fruit Angel Pie
4 Eggs, separated
¼ tsp Salt
¼ tsp Cream of tarter
1 cup Sugar
3 Tbsp Sugar (for filling)
¼ cup frozen passion fruit juice
1 tsp Grated orange rind
1 cup Heavy cream, whipped
Preheat oven to 275, grease a 9 inch pie place. In small bowl beat egg whites with salt and cream of tarter until soft peaks form. Gradually add the 1 cup sugar, beating until stiff peaks form and all sugar is dissolved. Spread on bottom and sides of prepared pie plate. Bake for 1 hour. Turn off oven and allow meringue shell to cool in oven with door ajar.
Beat egg yolks until thick and lemon colored. Gradually beat in the 3 Tbsp sugar. Stir in undiluted passion fruit juice and orange rind. Cook over low heat, stirring constantly, until thickened. Cool. Spread half of whipped cream in merinque shell. Top with passion fruit filling; spread remaing whipped cream on top. Chill 8-12 hours before serving.
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