passionfruit !!!?

Question

Does anyone know any passionfruit recipes?
thanks

Answer 1

Campari and Passionfruit Sorbet

Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Yield: 4 servings

1 cup water
7 ounces sugar
15 passion fruits
1 wine glass (5 ounces) Campari

Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds, but quite frankly I think that's palaver (nonsense). I like the seeds. Mix the passion fruit with the Campari and sugar syrup in a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember. Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice cream.
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Passionfruit Mousse Cake

Prep Time: 3 hours
Cook Time: 1 hour
Yield: Yield: 1 cake

These are all professional pastry chefs recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Networks kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.


Composition:
1) Biscuit joconde
2) Chocolate biscuit
3) Mango filling
4) Passion fruit mousse
5) Chocolate meringue
6) Chocolate spray

Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.

Chocolate Biscuit:
3 sticks butter, room temperature
1 1/2 cups confectioners' sugar, sifted
1/8 cup cocoa powder, sifted
12 egg yolks
5 eggs
2 cups, (64 percent) bitter chocolate, melted
3 cups egg whites (21 egg whites)
1 1/2 cups sugar
Biscuit Joconde:
2 cups almond flour
2 cups confectioners' sugar
1/2 cup all-purpose flour
2 1/2 cups eggs
1 3/4 cups egg whites
6 tablespoons sugar
Chocolate Meringue:
3/4-cup egg whites (5 egg whites)
1 1/2 cups sugar
3/4 cup corn syrup
1/2 cup water
1 tablespoon cocoa powder, sifted
7 tablespoons cocoa butter, melted and cooled

Chocolate biscuit: Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles. Biscuit joconde: Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips. Chocolate meringue: Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.

Passion Fruit Mousse:
2 egg whites
5 tablespoons sugar
2 tablespoons corn syrup
1-ounce water
1 1/8 cups passion fruit puree
1/2 cup apricot puree
4 egg yolks
1/4 cup sugar
1 1/2 teaspoons gelatin
1 1/8 cups heavy cream, whipped
Mango Filling:
1 3/4 cups mango, diced
1 lime, juiced
6 tablespoons light brown sugar
2 tablespoons butter
1/2 vanilla bean, scraped
Chocolate Spray:
1 1/4 cups cocoa butter, melted
Pinch red coloring, powdered
1 1/4 cups milk chocolate, melted
3/4 cup bitter chocolate, melted

Passion fruit mousse: Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately. Mango filling: Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely. Chocolate spray: Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.
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Passion Fruit Tarts

Filling:
1/2 cup unsalted butter, melted
3/4 cup sugar
2 large eggs, lightly beaten
1/2 cup passion fruit juice (see Note)
Crust:
2 1/4 cups allpurpose flour
3/4 teaspoon salt
1/2 cup lard, cut into eight pieces
1/4 cup unsalted butter, cut into 4 pieces
3 tablespoons ice water
1/2 cup coarsely chopped pistachio nuts, for garnish

For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the doubleboiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick.
For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours.

To assemble the tarts: Roll the dough out to 1/8inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425/.

Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve. Yield: 6 servings

Note: Unsweetened passion fruit juice, which is very sour, is sometimes available frozen. Or, in season scoop out and, if desired (it is not necessary), strain the pulp of 1 passion fruit for each 2 tablespoons juice required.

If you use regular storebought passion fruit juice, which has been sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the juice.

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Sangria Blanco

2 bottles dry, white wine
2 cups sliced fresh fruit (strawberries, raspberries, melon, peaches, orange slices)
4 cups fresh fruit juice (pear, papaya and passionfruit)
2 ounces brandy
Soda water, to taste

In a large jug, combine the wine and the fruit. Allow mixture to sit in the refrigerator for 24 hours. In a large punch bowl, blend the mixture with the fruit juices, brandy, ice and soda water to taste.
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Answer 2

Hi !!
Here you go...ENJOY!!!

Passion Fruit Meringue Tart

Yield:
8 servings

Ingredients:

8 each 2 ½" Tart Shell
1 ¼ pounds Sweetened Condensed Milk
2 ½ each Egg Yolks
6 tablespoons Passion Fruit Puree
2 tablespoons Lemon Juice
5 each Egg Whites
2 tablespoons + 2 teaspoons Sugar

Method:

1. Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl.
Pour mixture into shells.
2. Bake in a 250º oven for 15 to 18 minutes until set.
Cool tarts. (This can be made a day ahead of time.)
3. Prepare meringue by whipping the egg whites and adding sugar.
4. Pipe meringue over tarts to create the spike look.
5. Bake in a 370º oven until browned a little.
6. Remove from oven to cool.

Answer 3

Passion Fruit Sorbet

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6426,00.html

http://www.fruitsofwhitsunday.com/Miscellaneous.htm

Answer 4

I don't think there are any passion fruit recipes.
Maybe desserts like cake and pies.
We had a Passion fruit tree as child in Caribbean (PR) growing up.
All my mom did was make passionate juices.

Answer 5

here it is..

Baked Chicken and Bananas with Parsnip and Coriander Quinoa
with a Tangy Passionfruit Glaze

2 servings
2 chicken breasts
2 Tbsp olive oil
ground pepper
l/2 cup quinoa
1 large parsnip (cooked in microwave or boiled)
1/2 Tbsp chopped coriander
1/2 tsp salt
1 Tbsp butter
3 passionfruit
1 Tbsp grated root ginger
3 Tbsp castor sugar
1 Tbsp white wine vinegar
1/2 cup warm water
1 large banana

Method
Preheat the oven to 200C.
Remove skin from chicken. Rub chicken with half the oil and ground pepper.
Grill or bake for approximately 7 minutes each side. In a medium-sized saucepan bring to the boil 1 cup of water and quinoa.
Simmer for about 20 minutes or until cooked.
In a food processor, process parsnip and coriander, salt and butter. Stir through quinoa, put aside
reheat just before serving. Remove pulp from the passionfruit. Mix all the glaze ingredients together in a small saucepan. Bring to the boil and simmer for 5 minutes.
Slice the banana lengthwise. Heat the remaining oil in a frying pan, add banana and cook quickly on both sides until golden brown.
To serve: Mould the heated quinoa in a 1/4 cup capacity measure and turn out on to plate. Slice chicken length wise to form thin strips, place on plate, alternating with the banana slices.
Spoon passionfruit glaze over chicken and bananas. Garnish with a sprig of parsley.


Passionfruit Islands with Banana Mango cream

3 egg whites
1/2 cup castor sugar
1/2 cup passionfruit pulp
1 small over-ripe banana
1 small mango
3/4 cup milk
2 egg yolks
1/4 cup castor sugar, extra

Toffee
1/4 cup sugar
1/4 cup corn syrup
Beat egg whites in small bowl with electric mixer until soft peaks form gradually add sugar, beat until dissolved; gently fold in passionfruit pulp.
Bring large frying pan of water to boil, reduce heat until water is simmering. Mould passionfruit mixture into egg shapes using two dessertspoons Drop shapes into simmering water poach on one side for about a minute gently turn with slotted spoon, poach another minute. Remove the "islands" from water with slotted spoon, drain or-absorbent paper; cool. Continue poaching with remaining mixture.
Mash banana with fork; you need 2 tablespoons banana. Puree flesh of mango; you need 1/2 cup puree.
Bring milk to the boil in saucepan remove from heat. Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy. Gradually stir egg yolk mixture into hot milk. Stir constantly over heat, without boiling until mixture thickens slightly. Remove from heat, stir in banana and mango.
Pour into serving dish, top with islands, decorate with toffee.

Toffee
: Stir sugar and corn syrup in saucepan over heat, without boiling until sugar dissolves. Boil rapidly, uncovered, without stirring, until mixture turns a light golden brown; remove from heat, allow bubbles to subside.
Dip two teaspoons back to back into toffee and pull toffee into thin strands.
Serves 6.


Passionfruit Slice

180 g butter, chopped
3/4 cup caster
1 teaspoon vanilla essence
1/2 cup plain flour
1 cup self-raising flour
1/3 cup passionfruit pulp
Passionfruit Frosting
180 g butter, chopped
1 cup icing sugar
1/4 cup passionfruit pulp

Makes 16
PREHEAT oven to moderate 180 degrees C. Brush deep 20 cm square tin with oil. Line with grease proof paper extending over 2 sides; grease paper.
BEAT butter, sugar, eggs and vanilla essence in a small bowl with electric beaters until light and creamy. Transfer to a large bowl.
SIFT flours into mixture and add passionfruit. Mix until just combined. Spoon into prepared tin and spread evenly.
BAKE for 35 minutes or until pale, golden brown. Leave in tin for 10 minutes before turning out on to rack to cool. Spread with Passion frosting.
TO MAKE Passionfruit Frosting, beat butter, icing sugar and passionfruit pulp with electric beater until light and creamy.
N0TE: Slice is best eaten on the day it is made. If using fresh passionfruit pulp, you will probably need about 8 medium-sized passionfruit.


Poached Pears with Passionfruit Sauce, Boysenberry Coulis, Creme Chantilly, and Peanut Praline

Poached pears

2 medium peeled and pears, cored
1 1/2 cup white wine
11/2 cup red wine
2 cinnamon sticks
4 tsp lemon juice
1 cup sugar

Boysenberry coulis
1/2 cup boysenberries or raspberries (fresh or frozen)
1/4 cup sugar
150 mls water
2 tsp lemon juice
Peanut praline
10 g peeled roasted peanuts
50 g brown sugar
Passionfruit sauce
3 whole passionfruit pulped
100 ml coconut milk or cream
50 mls evaporated milk
1/4 cup sugar
1/2 tsp lemon zest
lOO mls water
Cr`eme chantilly
150 ml cream
1/4 tsp vanilla essence
1/4 cup icing sugar
Garnish
3 - 4 whole boysenberries or raspberries
chocolate shapes
Method:
Place one pear in a thick-bottom pot with white wine, a cinnamon stick, 2 tsp lemon juice and 1/2 cup sugar. Repeat the same for the other pear using red wine. Bring the ingredients to the boil then simmer until the pears are soft. Test by piercing with a skewer.
When cooked, transfer the pears with their cooking liquid into bowls and chill in the refrigerator.
Place all the passionfruit sauce ingredients into a thick-bottom pot. simmer for approx. 3 - 5 minutes. Remove from heat and leave to cool.
Bring it to boil; then
Place all the coulis ingredients into the pot; bring them to the boil then simmer for approx. 3 - 5 minutes. Pour mixture into a blender and puree. Transfer mixture to a bowl and chill in the refrigerator.
Place all the cr?eme chantilly ingredients in a bowl and whip until thick.
Place all the praline ingredients in a blender and blend until a sandy texture.
To serve: Pour enough passionfruit sauce on to a shallow dish to cover the bottom evenly. Arrange red and white pears alternately on top of the sauce in a fan shape. Place dots of coulis on top of the sauce which surrounds the pears. Add a blob of cr?eme chantilly at the point of the fan. Sprinkle with the peanut praline. Garnish with berries and chocolate shapes if desired.
Makes 2 servings


Savoury Passionfruit Pizza

Serves 3
Base

150 ml warm water
1 Tbsp sugar
11/2 tsp dried yeast
1 Thsp olive oil
1/2 cup self raising flour
1 cup plain flour
1/2 tsp salt

Topping
1 chicken breast
1 Tbsp olive oil
2 bacon rashers
1/4 medium red onion
50 g cream cheese
2 button mushrooms
100 g edam cheese
6 - 8 passionfruit (depending on size)
freshly ground black pepper
fennel to garnish (optional)
Method:
Mix the water and sugar until the sugar dissolves. Check that the water is lukewarm then add the yeast. Leave at least 5 minutes or until the yeast bubbles. Combine the oil, flours and salt in a bowl. Stir in the bubbling yeast mixture, and mix well. Add extra flour if necessary, to make the dough firm enough to turn on to a well floured board. Knead until smooth. Split into 3 - 4 balls. Roll into small rounds about 1/2 cm thick. Leave to stand while preparing the topping.
Preheat the oven to 1800C. Remove excess fat and skin from the chicken breasts and cut into pieces approx. 1 cm cubed. Heat a frypan to a medium temperature with the olive oil. Cook the chicken until tender.
Remove the rind from the bacon and discard. Cut bacon into 1 - 2 cm pieces. Thinly slice the onion lengthwise.
Thinly slice the cream cheese. Grate the edam cheese.
Scoop the pulp from the passionfruit. Divide evenly between the pizzas and spread over the small rounds.
Evenly divide the chicken, bacon and cream cheese, and put on pizzas.
Next divide edam cheese and add to pizza. Place sliced onion and mushroom on top and finish with ground black pepper to taste.
Cook for 20 - 25 minutes or until the base browns and the cheese is golden Garnish with fennel.