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Entries tagged with 'passion fruit'

Chocolate and Passion Fruit Pots de Crème with Lychees and Candied Ginger

Serious Eats Emma Kobolakis 3 comments

No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious. More

Bake the Book: Brillat-Savarin Cheesecake with Mango and Passion Fruit

Sweets Emma Kobolakis 4 comments

Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze. More

Brillat-Savarin Cheesecake with Mango and Passion Fruit

Serious Eats Emma Kobolakis 17 comments

The combination of velvety smoothness and intense creaminess of fresh Brillat-Savarin cheese sandwiched between a passion fruit glaze and a thin crumb crust is absolutely gorgeous. Further enhanced by a mango puree, serve this dessert when you're ready to say goodbye to winter. More

Bake the Book: Whiskey Glazed Cake Doughnuts with Passionfruit Caramel

Sweets Emma Kobolakis 2 comments

Passionfruit caramel is one of those combinations you'd never come up with on your own, but when you catch sight of it in a cookbook or dessert menu, you just have to have it. But let's not forget the whiskey glaze on these rich, sweet, cake doughnuts. All the Glazed, Filled, Sugared, & Dipped elements come together to create a real stunner. More

Whiskey Glazed Cake Doughnuts with Passionfruit Caramel

Serious Eats Emma Kobolakis Post a comment

We're going to defer to Glazed, Filled, Sugared, & Dipped author Chef Collucci to describe this one: "First you taste the warmth of the whiskey, followed by the tropical tartness of the passionfruit, and finally the smoothness of the caramel and earthy cocoa on the finish." Precisely. More

Tiger Balm #2

Serious Eats Carrie Vasios Mullins 1 comment

A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland. More

Bake the Book: Perfect Passion Fruit Parfait

Sweets Caroline Russock 1 comment

The dessert called a parfait in France has nothing to do with yogurt and fruit cups or sundae glasses filled with pudding. The French parfait is infinitely more delicate, a light and airy frozen mousse, rich with eggs and cream. This Perfect Passion Fruit Parfait from Gesine Bullock-Prado's Sugar Baby takes this French model and adds the wonderfully sweet-tart passion fruit. More

Perfect Passion Fruit Parfait

Serious Eats Caroline Russock 1 comment

Not your typical American layered fruit and cream parfait, this is more of a French variation, a light and airy frozen mousse. Passion fruit purée can be a little hard to come by, but you can easily substitute reduced passion fruit juice for that same sweet and tangy tropical taste. More

Passionfruit Mint Cocktail

Serious Eats Kelly Carámbula Post a comment

Passionfruit have a semi-hard shell, but when cut open they reveal a gelatinous yellow flesh speckled with edible black seeds. The musky and tart flavor calls out for the herbal qualities of gin. To punch up the herbal nuances, I added some fresh mint, along with a hint of honey. The resulting cocktail allows the bold passionfruit to take center stage, while the mint and honey provide just the right symmetry. More

Scooped: Avocado and Passionfruit Sorbet

Sweets Ethan Frisch 3 comments

I'm writing this post from Bukavu, a small city on Lake Kivu in the eastern Democratic Republic of Congo. I'm here helping a friend with some research, but I've also had the opportunity to sample the local cuisine. Pounded cassava and dried fish stewed with tomatoes are delicious, but probably not the best ingredients for an ice cream flavor. More

Avocado and Passionfruit Sorbet

Serious Eats Ethan Frisch 2 comments

This sorbet doesn't require an ice cream machine, and can be made with just a blender or food processor. More

Time for a Drink: the Hurricane

Serious Eats Paul Clarke 8 comments

Originally a simple mixture of rum, citrus and passion fruit syrup, the Hurricane has morphed into a noxious red, weird-tasting abomination. There's no need for that; instead, try the original, and see why this iconic New Orleans drink became such a fixture of the exotic drinks scene. More

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