Passion fruit is mixed with cream and strawberry sauce and served in passion fruit shells and garnished with wild strawberries in this simple, elegant, and exotic easy desserts. This dessert is easy to prepare and can be stored in the refrigerator. It is prefect when served chilled and makes a refreshing finish to a spicy or rich healthy recipes meal. You can also use diced strawberries or raspberries in lieu of wild strawberries, since this may not be always available. Of course, wild strawberries are preferable as it adds more exoticism to this gourmet dessert.
The wild look of this strawberry variety is also quite appealing and its mildly sweet flavor complements the passion fruit without overwhelming it, since in this dish the strawberries are only meant to garnish the main ingredient. A lot smaller than regular cultivated strawberries, wild strawberries look like berries and can be found growing in fields and forests. Wild strawberries bruise easily and must be eaten or used quickly before they turn mushy. They are great for making into a luscious sauce.
Ingredients: 18 passion fruit, 1 cup whipped cream, 7 tablespoons sugar, 5 ½ tablespoons powdered sugar, 6 teaspoons strawberry sauce, 0.77 lbs. (about 1 ½ cups) wild strawberries
Split the passion fruit into two and scoop out the flesh, reserving the pulp and the emptied fruit shells. Reduce strawberry sauce with 7 tablespoons sugar, until obtaining a thick liquid. Cool. Whip the cream with the powdered sugar. Add the passion fruit, reserving 6 teaspoons for later. Place the emptied passion fruit shells in dessert bowls and pour a spoon of strawberry sauce into the bottom of each. Place the wild strawberries on top then add the beaten cream. Decorate the dish with the passion fruit and strawberry sauce. Serve with a sugared biscuit.
An exotic fruit, passion fruit is delicious and quite nutritious. To prepare it, you cut it lengthwise in half and scoop out the seeds and pulp with a spoon. The seeds are eaten together with the pulp and removing them can be quite a challenge. To extract the juice of the passion fruit, you can pass it through a fine mesh strainer or sieve or squeeze it using cheesecloth. Some like to boil it down into syrup for making sauce. In this recipe, however you don’t need to remove the seeds. The whole pulp together with the seeds is mixed with whipped cream and powdered sugar and then placed back in the shell layered with strawberry sauce for a beautiful presentation.