food for thought

by michelle

Posts Tagged ‘passionfruit

orange passionfruit sorbet

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Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed


When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which doesn’t have much fibre or pectin), I opted for 100% glucose syrup (or corn syrup) as it is ⅓ as sweet as sugar and is highly viscous. The result was perfect! To make 1 litre you will need the juice (with pulp) of 6 oranges and the pulp of 6 passionfruit. If your glucose or corn syrup is thick, warm it with some of the orange juice to dissolve before mixing into the entire liquid. Churn in an ice cream machine and freeze for a few hours before serving.


Written by michelle picker

April 5, 2017 at 5:43 am

passionfruit panna cotta

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This dessert is an elegant end to any meal and is perfect when you need to prepare ahead of time.


In a large bowl sprinkle 4½ teaspoons of gelatine powder over 90ml (3 fl oz) of cold water and allow to soak. Combine 2 cups of cream, 2 cups of milk and 100g (3½ oz) of sugar in a saucepan and heat until the sugar has dissolved. Add 1 teaspoon of vanilla paste. Pour the hot milk mixture into the bowl and stir to dissolve the gelatine. Pour into 8 individual cups or one large bowl and refrigerate for a few hours.

For the passionfruit topping dissolve 1 teaspoon of gelatine powder in 100ml (3½ fl oz) of  boiling water and when it’s completely dissolved add 340ml (11½ fl oz) of canned passionfruit pulp. Spoon it over the panna cotta and allow it to set.

Written by michelle picker

June 27, 2013 at 6:19 am