Serves a Crowd
Passion Fruit Creaminess
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9 Reviews
Burnt O.
March 9, 2011
It would appear that my review got disqualified (and rightly so I'm afraid) because I had to make a substitution when I couldn't find fresh passion fruit anywhere in Baltimore in late February / March. After three stores and a couple of phone calls, I had to give up. I made the recipe, but I used 100%, no additive or sugar, Passion Fruit Juice instead of the whole fruit.
For what it's worth - here's the review as submitted: The thought of anything tropical this time of year is appealing, so I was happy to to try and create a little taste of the tropics! DigNDine's recipe calls for a cup of passion fruit pulp, heated with a cup of sugar and then strained as a syrup. Alas, during the winter doldrums, I was unable to find fresh passion fruit anywhere in Baltimore, so I substituted 2 cups of 100% passion fruit juice, added the cup of sugar, and reduced it to one cup of syrup. That may have been a little too sweet in retrospect, but only 1/3 c is used in the actual pudding - the rest is to drizzle on the finished dessert. The recipe is wonderfully creamy and has a lovely tang to it thanks to the use of yogurt, which cuts the sweetness and enhances the tropical flavor. It has a lot of lime in it, and I think if I had been able to find passion fruit, perhaps the lime would not have been as prominent in flavor. It left a slightly sour aftertaste, which 3 out of 5 tasters liked. I would absolutely make this again, and will use real fruit. If you are using the juice, I would reduce the sugar to 1/2 cup in making the syrup, and back off the lime juice and zest just a little. Perhaps just 4 tsp. of lime juice and 3 tsp. of zest. This is dinner party worthy with a dollop of whipped cream.
For what it's worth - here's the review as submitted: The thought of anything tropical this time of year is appealing, so I was happy to to try and create a little taste of the tropics! DigNDine's recipe calls for a cup of passion fruit pulp, heated with a cup of sugar and then strained as a syrup. Alas, during the winter doldrums, I was unable to find fresh passion fruit anywhere in Baltimore, so I substituted 2 cups of 100% passion fruit juice, added the cup of sugar, and reduced it to one cup of syrup. That may have been a little too sweet in retrospect, but only 1/3 c is used in the actual pudding - the rest is to drizzle on the finished dessert. The recipe is wonderfully creamy and has a lovely tang to it thanks to the use of yogurt, which cuts the sweetness and enhances the tropical flavor. It has a lot of lime in it, and I think if I had been able to find passion fruit, perhaps the lime would not have been as prominent in flavor. It left a slightly sour aftertaste, which 3 out of 5 tasters liked. I would absolutely make this again, and will use real fruit. If you are using the juice, I would reduce the sugar to 1/2 cup in making the syrup, and back off the lime juice and zest just a little. Perhaps just 4 tsp. of lime juice and 3 tsp. of zest. This is dinner party worthy with a dollop of whipped cream.
DigNDine
March 9, 2011
Thanks for trying it and your comments! I hope you get to try it again with fresh fruit as the seeds add a textural element. Looking forward to your photos!
Burnt O.
March 9, 2011
As soon as I find real passion fruit, I'll make it again and take a photo. I felt bad about the fruit this round, so I didn't take a photo. You're right - I think the seeds make the dish. (well, that and 2 cups of cream, sugar, yogurt, lime......)
kmartinelli
February 21, 2011
The combination of lime and passion fruit sounds incredible - light, refreshing, and delicious! Will have to try.
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