A set dessert of cream, condensed milk and passion fruit juice, thickened with gelatine and topped with a passion fruit sauce cooked with cinnamon. The acidity is what keeps it from being cloying.
The sauce is half the dish
This recipe has two parts and the second one is the reason it works.
The base is cream, condensed milk, milk and passion fruit juice set with gelatine. On its own it is sweet, rich and quite mild: the condensed milk dominates and the fruit is a background note.
The sauce is two whole passion fruits cooked down with sugar, cinnamon and a little cornstarch. Seeds left in. It is sharp, dark and concentrated, and poured over the pale set cream it does the job that a lemon does in a sweet pudding.
The last instruction calls it decoration. It is not decoration.
Blended and strained, or whole
The two halves of the recipe treat passion fruit in opposite ways, and it is worth keeping straight.
For the base: seven large fruits, pulp blended and then strained, so what goes in is a cup of smooth juice with no seeds at all.
For the sauce: two fruits, seeds and all, straight into the pan. The instruction is explicit about not blending them, because the seeds are what give the sauce its texture against the smooth cream underneath.
Cool the gelatine
Three packets of unflavoured gelatine dissolved in half a cup of water or milk, heated and stirred so it does not go lumpy.
Then let it cool for a minute before it goes into the blender with the cold cream and condensed milk. Poured in hot it hits the cold mixture and sets where it lands, leaving fine rubbery threads through the dessert that no amount of blending removes.
Setting it
An hour in the fridge is what the recipe says, and that is right for individual moulds. A single large mould needs considerably longer, two hours or more, because the middle has to cool as well as the edges.
The test is the surface: press it with a finger and it should spring back without leaving a dent. Individual glasses can be served in the glass; a large mould needs to be turned out, which is easier if you dip the base in warm water for a few seconds first.
More passion fruit
- Passion fruit mousse — whipped rather than set flat.
- Three milks dessert — the same condensed milk family.
- Dulce de papaya — fruit cooked in syrup.
- Grape dessert — another gelatine set.
Passion Fruit Dessert FAQ
Cook two whole passion fruits, seeds and all, with three tablespoons of sugar, a cinnamon stick, half a cup of water and half a tablespoon of cornstarch dissolved in a little water. Stir until it thickens, then let it cool before it goes on the dessert.
Because the seeds are meant to stay whole. They give the sauce its texture and its look. The seven fruits that go into the base are the opposite: blended and strained so the base is smooth.
Nine. Seven blended and strained for the cup of juice in the base, and two more whole for the sauce.
About an hour in the fridge for individual moulds, longer for one large one. It is ready when the surface springs back under a finger.
Because hot gelatine hitting cold cream sets on contact and forms fine threads that never blend out. A minute off the heat is enough.
In practice, no. Without it this is condensed milk and cream with a hint of fruit. The sauce is where most of the passion fruit flavour and all of the sharpness come from.
For the base, yes, though it is usually sweetened, so taste before adding all the condensed milk. For the sauce you need whole fruit, because the seeds are the point.
📖 Recipe
Postre de Maracuyá (Colombian Passion Fruit Dessert)
Imprimir Pin ComentarIngredients
- 1 large can of cream
- 1 large can of condensed milk
- ½ cup whole milk
- 1 cup passion fruit juice (blend the pulp of 7 large passion fruits, strain and use the juice)
- 3 packets of unflavored gelatin
- ½ cup water or milk (for dissolving the gelatine)
For the Sauce
- 2 passion fruits (seeds and all)
- ½ tablespoon cornstarch (dissolved in a little water first)
- 1 cinnamon stick
- ½ cup water
- 3 tablespoons sugar
Notas
Instructions
- In a blender, combine the cream, the condensed milk, the milk and the passion fruit juice.
- Separately, dissolve the unflavored gelatin in half a cup of water or milk and heat it, stirring, so it does not go lumpy. Follow the instructions on the box.
- Add the gelatin to the blender and blend for two more minutes.
- Pour the mixture into a large mould or into individual ones and refrigerate for about an hour, until it has set.
- Serve, and top it with the sauce.
For the Sauce
- Cook the two passion fruits, seeds and all rather than blended, with the sugar, the cinnamon, the cornstarch dissolved in a little water, and the water, over low heat.
- Stir continuously and let it boil until the mixture thickens.
- Let it cool, then spoon it over the dessert.
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