The Passion fruit plant, although native to South America, grows very easily and with great success in South Africa. It is a vine plant and can become quite invasive under the right conditions. The great thing about this plant is that it produces fruit twice a year.
Passion fruit is called granadillas in South Africa. It is a very popular fruit and passion fruit fizzy drinks are best sellers in our country. Passion fruit is often used as a topping to desserts or in desserts such as cheesecakes, mousse and ice cream.
I first made this passion fruit cream earlier this year, with fruit from my own granadilla plant. My family loved it. Even Aimeé, who is not fond of desserts and cake, enjoyed this dessert thoroughly. (She always said she would rather eat calories in the form of chocolate, than cake or pudding.) I made it again recently, using canned passion fruit and it was just as tasty.
I made four large individual portions, but it is definitely enough for eight smaller puddings. Although it is a cold dessert and thus perfect for summer, it can be served in winter as well. It is a great light sweet end, after a large plate of stew or roast.
It is really easy to make and can be made well in advance. It can also be made into a tart by making a biscuit crust with 200g crumbled tennis biscuits and 125g melted butter. Spoon the passion fruit cream unto the crust and cool for at least an hour in the fridge.
- 500ml passion fruit pulp
- 250ml caster sugar
- 3 eggs
- 7.5ml gelatine powder dissolved in 15ml hot water
- 60ml butter at room temperature
- 2 egg whites
- 60ml castor sugar
- On a pot over medium heat whisk 300ml of the passion fruit pulp and 125ml castor sugar together, but do not let it come to a boil.
- In a bowl mix the eggs with the rest of the castor sugar until the sugar is dissolved. Add the passion fruit mixture to the bowl with the egg mixture and whisk well.
- Place back on the stove and bring to a boil over medium heat whilst continuously whisking.
- Remove from the heat when the mixture has thickened add the gelatine and butter, Mix until blended.
- Spoon the mixture into 4 to 8 ramekins or glasses and cool in the fridge for an hour.
- Top with the remaining passion fruit.
- Whisk the egg whites, lightly.
- Gradually add the castor sugar, constantly beating until soft peak stage.
- Pipe some meringue on top of each passion fruit dessert and brown with a blow torch. (It can also be browned in the oven under the grill, but watch it constantly, since it will burn quickly. Also ensure that your serving dishes are heat proof if you are going to place the desserts in the oven.)