Passion fruit dessert
- 6 passion fruits
- 250g mascarpone
- 75g icing sugar
- 25g granulated sugar
- 4 gelatin sheets
- 2 eggs
- 1.5dl cream
- 50g butter
- ½ pack (Bastogne) biscuits
- Ø 12 cm pie tin
Halve the passion fruits and remove the flesh. Seven the passion fruit flesh, save the juice and seeds separately. Make crumbs of the bastogne biscuits. Melt the butter and mix with the cake crumbs. Fill the pie tin with the biscuit crumbs and press into a firm bottom.
Soak 2 gelatin sheets in cold water. In another bowl, soak the other 2 gelatin sheets in cold water.
Separate the egg whites and the egg yolks. Lightly beat the egg yolks "au bain Marie" with half the icing sugar and a tablespoon of passion fruit juice. Now, use a mixer to beat the egg yolk cold, until it is fluffy and white. Whisk in the mascarpone.
Beat the egg lightly with the remaining icing sugar and fold it into the mascarpone mixture.
Also beat the cream and fold it into the mascarpone mixture.
Take 2 tablespoons of passion fruit juice, two tablespoons of passion fruit seeds and 2 gelatin sheets. Heat this until the gelatin is dissolved, stirring constantly. Then, let it cool for 5 minutes before adding the mascarpone mixture. Fill the pie with the mascarpone mixture. Put the cake in the freezer. In the meantime , make jelly of the remaining passion fruit juice, one tablespoon of passion fruit seeds, granulated sugar and the two gelatin sheets. Heat the ingredients gently until the gelatin is dissolved, stirring constantly. Put the pan in the refrigerator until the gelation starts. Remove the cake from the freezer and pour the passion fruit jelly over it. Place the pie in the refrigerator for approximately 1½ hour, before serving it. Enjoy!
Tip: This recipe can also be served in 4/5 wineglasses.