Leia em PORTUGUÊS
A long time ago, I made this trifle from a recipe of Álvaro Rodrigues, a Brazilian Chef, presented in one of these culinary TV shows. I found out that the combination passion fruit X chocolate is wonderful! Last weekend I made this dessert again and it was a huge success, again! It's a shame the decoration wasn't as good as I would've liked, it was made in a rush to take to my sister's birthday lunch.
Every time I use passion fruit as the main ingredient of a dessert, I think it is really nice to use its seeds as a decoration and as an identity. However, I dislike having to chew these seeds while eating the dessert and this is why I almost always omit it. This time I had a brilliant idea! I made fake seeds using mini chocolate chips. I simply melted a very small amount of dark chocolate and piped little drops on a piece of parchment paper, put it in the fridge to solidify and added to the chilled sauce. Doesn't it look like the real thing?
PASSION FRUIT TRIFLE
Passion Fruit Cream
1 can sweetened condensed milk
200ml fresh cream (or ultra pasteurized cream)
1/2 cup pure passion fruit pulp, blended and strained (or concentrate)
Whisk all ingredients together until well combined. Set aside.
500ml heavy cream, chilled
3 tbsp sugar
Whip cream and sugar together until firm.
Assembling the Trifle
200g Marie biscuits
100g dark chocolate (coarsely grated)
In a rectangular dish, arrange 1/3 of the biscuits. Spread 1/3 of the passion fruit cream, then 1/3 of the chocolate, and 1/3 of the whipped cream. Repeat until all ingredients have finished. Finish with cream, decorate making little wells for the sauce or piping cream around the dish to make a pool of sauce. Pour the chilled sauce on top and chill overnight.
Passion Fruit Sauce
1/2 cup passion fruit pure pulp, blended and strained (or concentrate)
1/2 cup water
3/4 cup sugar
2 tbsp corn starch
In a small sauce pan, dissolve corn starch in the water and add other ingredients. Cook on medium heat, stirring, until it starts boiling. Remove from heat and let cool completely. Chill before adding chocolate " seeds" .