cooking food from home and experimenting with new cuisines
Wednesday, May 02, 2012
Passionfruit has a wonderfully strong flavour that wakes up the senses of the mouth. However the seeds sometimes get too big and crunchy and the taste can be too sharp and tart. I found a way to make a 'puree' out of passionfruit which balances out the flavours and I blended the seeds so it has a more enjoyable light crunch to it. I got inspired to make this after a Colombian friend served me vanilla ice-cream with passionfruit puree on it- it was incredibly delicious. You can use passionfruit puree on sundaes or to eat with fruits- last night I had them with strawberries. You can also use it to 'dress up' a dessert- like how the Master chefs do it with starting with a dash of the puree and loading it up with other things- cakes, wafers, brulees, etc.
1 tsp condensed milk
1. Cut the passionfruit in half and scoop out the flesh. I sieved the flesh and blended the seeds in a small blender- but you can place the flesh and seeds in a blender and do the same.
2. Blend a small spoon of the condensed milk to counter the strong tart flavour of the passionfruit. It also lends a creamy texture to your puree.
3. Serve with your dessert of choice.