Passion Fruit Limoncello Jelly with Mango Mousse

This recipe takes exotic fruits to produce a beautifully vibrant sweet treat by pairing passion fruit and mangoes, with the silkiness of cream and citrusy notes of limoncello.

AMN - Passion-Mango

Passion Fruit Limoncello Jelly:

20 passion fruit
30ml fresh orange juice
30ml limoncello
7g unflavored gelatin powder
100g caster sugar

Mango Mousse:

350ml mango puree
350ml heavy cream
50g caster sugar
7g unflavoured gelatin powder
30ml cold water

Scoop out passion fruit pulp into a bowl, catching all the juices. Set 25 ml of passion fruit pulp aside for decorating Transfer to a food processor and process for a few seconds. Sieve the mixture, pressing to extract all the juice, discard the seeds. Place juice in a measuring jug and add enough orange juice to make up to 300ml.

Place 100ml of juice mixture in a glass bowl. Sprinkle unflavored gelatin. Meanwhile, bring the remaining juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Add limoncello to the gelatin-juice mixture. Pour into glasses (e.g., champagne flutes), which make great single servings. Refrigerate until firm, about 3-4 hours.

Once the jelly is firm, make the mango mousse. Sprinkle gelatin powder evenly over 30ml of cold water in a small bowl. Let gelatin bloom for about 5 minutes until it is a solid mass. Combine half of mango puree and sugar in a saucepan. Add gelatin. Cook on medium heat until gelatin is melted and fully incorporated into puree. Pour mixture back into remaining puree and stir to combine. Let cool but do not let the mixture set.

Whip heavy cream to soft peaks. Set 60 ml of whipped cream aside for decorating. Fold about a third of the cream into the mango mixture to lighten. Fold in remainder of whipped cream.

Pour into jelly glasses and refrigerate until set, about 2-3 hours. Before serving top each glass with whipped cream and passion fruit pulp.

This recipe can make six 250 ml servings.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Pineapple and Passion Fruit Jam

Fruity, sweet and tangy all in one spoonful, this delicious jam is perfect for spreading on toast or can also be used as an accompaniment for cheese or as a topping for ice cream. You will also start feeling grateful that you captured the very exotic flavors of passion fruit in a jar. If you like jams and preserves with lively tartness and not too much sweetness, try this out.

Pineapple and Passion Fruit Jam

Ingredients:

2 pineapples, skin & core removed, chopped (about 575 grams)
700 grams granulated sugar
235 millilitres passion fruit juice
3 tablespoons fresh lemon juice
1.5 packets pectin

Directions:

Mix the pectin with 200 grams of the sugar (set the rest of the sugar aside for now). This helps to keep the pectin from clumping up.

Stir the pectin/200 grams sugar mixture into the chopped pineapple, lemon juice and passion fruit juice. Put the mix in a non-reactive pot and put it on the stove.

Bring the mixture back to a full boil.

Add the remaining sugar and bring the mixture back to a full boil. Once it hits a full, rolling boil, stir and boil for 1 minute.

Meanwhile, sterilize jars and lids. Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.

Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch. Bring water to a boil and boil 10 minutes. Remove jars from water, and cool.

This recipe makes 6 8-oz. jars.

For USDA canning guidelines, please click here.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2015 . All My Nosh . All Rights Reserved

Passion Fruit Almond Cake

This recipe creates a light cake with a moist crumbly texture, and it has perfectly subtle pineapple and passion fruit flavours. It’s lovely for afternoon tea or as an after dinner dessert.

Passion Fruit Almond Cake

Ingredients:

1 cup sugar
8 ounces blanched almonds, ground
1 cup all purpose flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 ounces grated unsweetened coconut
4 ounces candied pineapple
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rum

Passion Fruit Syrup
3/4 cup granulated sugar
1 cup passion fruit juice

Direction:

Preheat the oven to 325ºF. Grease a 9-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla, almond extract and rum. With the mixer on low speed, add the flour, baking powder and salt in three parts. Mix the ground almond, chopped candied pineapples and grated coconut.

Scrape the batter into the prepared cake pan and bake the cake for 50-60 minutes, or until the top is deep brown and feels set when you press in the center.

Meanwhile, in a small saucepan on medium-high heat, combine 1/2 cup granulated sugar and 1 cup passion fruit juice. Heat, stirring gently until the sugar is dissolved. Bring the mixture to a boil. Once the mixture has reached a full boil, let it continue to boil for 1 minute. Remove the mixture from the heat, and let cool to room temperature.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan.

Use a skewer to poke holes all over the cake, going right to the bottom. Pour the passion fruit syrup over, letting it completely soak in after each addition.

Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

This cake can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved