i never gave passion fruit any real thought until the mister and i went to puerto rico last year. there aren’t many things more pleasing than laying on a hot beach, all salty from swimming in the ocean, while munching on a passion fruit shaved ice. or walking around san juan on a heavy and humid january (january!) night and cooling off with a passion fruit sorbet. how about going to brunch and after the requisite (extremely good) cup of coffee, beginning your day with a (or maybe several) passion fruit mimosas? i guess you could say i got hooked. and i am totally okay with that.
some of the syrup mixture did not get mixed in all the way because i was worried about over mixing the whipped cream. oh well. it’s still an A+ summer treat in my mind. next time i won’t go so easy with the folding of ingredients!
PASSION FRUIT SEMIFREDDO (recipe from a bird in the kitchen)
2/3 cup sugar
2/3 cup passion fruit juice *i actually used a passion fruit, orange, guava juice from bolthouse farms – HIGHLY recommended*
3 egg yolks
2 passion fruit, just the pulp
1 cup heavy cream, whipped to stiff peaks
heat the sugar and juice in a small sauce pan, stirring continually, until sugar dissolves. set aside and let cool to room temp.
beat the egg yolks until pale yellow and have expanded to 1.5 volume.
pour the syrup into the egg yolks in a steady stream while keeping the beater going. add in the fruit pulp. fold the mixture into the whipped cream in thirds, without deflating it too much, however, don’t think about it TOO much and make sure ALL the syrup is folded in all the way. it will look like a lovely slightly orange cloud.
pour into a mold (i used a small loaf pan) and freeze for 8 hours, or overnight. after removing from the freezer, loosen the edges with a knife or spatula and flip the whole semifreddo “loaf” onto a plate/cutting board. cut into slices and serve!
this is a seriously delightful treat. it’ll cut right through the (glorious) humidity.