Postre de Maracuyá (Colombian Passion Fruit Dessert)
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.
Servings: 10
Calories: 181kcal
Ingredients
- 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
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.
Notes
The sauce is not optional decoration, it is half the dish. Two whole passion fruits cooked with sugar, cinnamon and a little cornstarch, seeds left in, poured over a set cream that is sweet and rich. Without it the dessert is condensed milk with a hint of fruit. Do not blend those two fruits. The seeds are meant to stay whole and they give the sauce its texture and its look, which is the opposite of what happens with the seven fruits that go into the base, which are blended and strained. Let the gelatine cool slightly before it goes into the blender with the cold cream, or it can set into threads on contact. An hour in the fridge is the minimum for a large mould, and individual ones set faster. It is ready when the surface springs back under a finger.
Nutrition
Calories: 181kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 293mg | Fiber: 2g | Sugar: 31g | Vitamin A: 521IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 1mg