Bake the Cake: Preheat oven to 325 degrees
20cm/8in spring-bottomed cake tin with a removable base
ver medium-low heat. Combine passion fruit pulp, sugar, and lime juice
Cut the passion fruits in halves. Remove the
Break passion fruits in half, and empty
Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.
For the mousse, strain pulp of 6 passion fruits through a sieve over
ttage cheese, 2/3 cup passion fruit juice, 2 tbsp lemon
ghtly flour an 8 inch cake pan. Whisk eggs until thick
ea towel with sugar. Remove cake from oven and turn out
hours.
Cut the passion fruit in half and scrape out
ith combined orange juice and passion fruit. Spoon batter evenly into liners
First prepare the mousse, as you will need to
poon, gradually stir in enough passion fruit pulp to make a thick
Place passion fruit pulp, sugar and egg white in the bowl of a standing mixer. Beat on high 10 mins, until thick and frothy. Place sour cream in a large bowl and gradually fold in the passion fruit mixture. Pour into a 14 x 8 inch loaf pan. Cover with plastic wrap and freeze overnight or until firm. Slice or scoop and serve with wafers.
minute.
Add the cake flour, baking powder and salt
egrees centigrade.
Halve the passion fruit lengthways and scoop the flesh
50 degrees.
Cut the passion fruits in half and scape
bring 2 1/2 cups passion fruit juice to a boil. In
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.