Passion Fruit Dessert - Only 4 Ingredients by @luchokooc

20 min

8 servings

🍎

4

Passion fruit

🥛

710 ml

Heavy cream

🥛

300 ml

Condensed milk

🍮

9 g

Unflavored gelatin

🍰

1 thin layer

Sponge cake

  1. Halve
    • passion fruit

    Halve the 4 passion fruits and scoop out all the pulp.

  2. Decorate
    • passion fruit

    Reserve a small amount of passion fruit pulp for decorating the finished dessert.

  3. Blend
    • passion fruit

    Blend the remaining passion fruit pulp for 10 seconds to release its juice.

  4. Strain
    • passion fruit

    Strain the blended pulp through a fine-mesh strainer and collect the passion fruit juice in a bowl.

  5. Mix
    • unflavored gelatin
    • water

    Mix 1 tablespoon unflavored gelatin with 2 tablespoons water until evenly moistened.

  6. Thicken
    • unflavored gelatin
    • water

    Let the gelatin mixture stand for about 5 minutes until it blooms and thickens.

  7. Whisk
    • heavy cream
    • sweetened condensed milk

    Whisk 3 cups heavy cream and 1 cup sweetened condensed milk in a large bowl until smooth.

  8. Add
    • passion fruit
    • unflavored gelatin
    • Heavy cream

    Add the strained passion fruit juice and bloomed gelatin to the cream mixture.

  9. Whisk

    Whisk the filling until the mixture is fully smooth and evenly combined.

  10. Arrange
    • cake
    • passion fruit

    Arrange a thin layer of cake in the base of the dessert mold or inside cleaned passion fruit shells.

  11. Pour
    • Heavy cream
    • Sponge cake

    Pour the passion fruit cream filling over the cake base and smooth the surface.

  12. Refrigerate

    Refrigerate the dessert for at least 2 hours until cold and set.

  13. Decorate
    • passion fruit

    Decorate the chilled dessert with the reserved passion fruit pulp before serving.

Passion Fruit Dessert - Only 4 Ingredients by @luchokooc

20 min

8 servings

🍎

4

Passion fruit

🥛

710 ml

Heavy cream

🥛

300 ml

Condensed milk

🍮

9 g

Unflavored gelatin

🍰

1 thin layer

Sponge cake

Preparation Steps

  1. Step 1/13

    Halve the 4 passion fruits and scoop out all the pulp.

    🍎passion fruit
    🔪knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/13

    Reserve a small amount of passion fruit pulp for decorating the finished dessert.

    🍎passion fruit
    🥣mixing bowl

  3. Step 3/13

    Blend the remaining passion fruit pulp for 10 seconds to release its juice.

    🍎passion fruit

  4. Step 4/13

    Strain the blended pulp through a fine-mesh strainer and collect the passion fruit juice in a bowl.

    🍎passion fruit
    🧺fine-mesh strainer
    🥣mixing bowl

  5. Step 5/13

    Mix 1 tablespoon unflavored gelatin with 2 tablespoons water until evenly moistened.

    🍮unflavored gelatin
    💧water
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  6. Step 6/13

    Let the gelatin mixture stand for about 5 minutes until it blooms and thickens.

    🍮unflavored gelatin
    💧water
    🥣mixing bowl

  7. Step 7/13

    Whisk 3 cups heavy cream and 1 cup sweetened condensed milk in a large bowl until smooth.

    🥛heavy cream
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄measuring cups
    🥄whisk

  8. Step 8/13

    Add the strained passion fruit juice and bloomed gelatin to the cream mixture.

    🍎passion fruit
    🍮unflavored gelatin
    🥣mixing bowl
    🥄spatula

  9. Step 9/13

    Whisk the filling until the mixture is fully smooth and evenly combined.

    🥣mixing bowl
    🥄whisk

  10. Step 10/13

    Arrange a thin layer of cake in the base of the dessert mold or inside cleaned passion fruit shells.

    🍰cake
    🍎passion fruit
    🍳dessert mold
    🔪knife

  11. Step 11/13

    Pour the passion fruit cream filling over the cake base and smooth the surface.

    🍳dessert mold
    🥄spatula

  12. Step 12/13

    Refrigerate the dessert for at least 2 hours until cold and set.

    🍳dessert mold

  13. Step 13/13

    Decorate the chilled dessert with the reserved passion fruit pulp before serving.

    🍎passion fruit
    🥄spatula

Composition

Ingredients

Types

Fruit, Dairy, Gelling Agent

Ingredients

Passion fruit, Heavy cream, Condensed milk, Unflavored gelatin, Sponge cake

Notes

Passion fruit (pulp liquefied and strained for juice), Unflavored gelatin (previously diluted in water), Sponge cake (of your choice, for the base)

Allergens

Milk, Gelatin

Dietetics

Dietary regimen

to inform

Calories

425 kcal

Macro nutrients

Protein: 7g, Fat: 29g, Carbohydrates: 38g, Sugar: 34g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 300mg, Phosphorus: 170mg

Vitamins

Vitamin C: 12mg, Vitamin A: 180µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, fine-mesh strainer, mixing bowl, whisk, measuring cups, measuring spoons, spatula, dessert mold

Appliances

Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Party, Summer, Family gathering, Celebration

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Latin American, Colombian

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Soft, Jelly-like

Flavors

Sweet, Tart, Tropical, Fruity, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out for more than 2 hours because the dessert contains dairy.), fridge : 3 days (Store covered in an airtight container.,Keep refrigerated at 4°C / 40°F or below.), freezer : 30 days (Freeze tightly covered.,Thaw overnight in the refrigerator; texture may become less creamy.)