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Meal Prep: Luxury Passion Fruit
Indulge in this luxury gourmet chocolate and passion fruit layered dessert – a decadent treat for fine dining lovers.
Recipe ingredients:
For the Passion Fruit Cream:
- 200ml passion fruit juice (6.8 fl oz)
- 200g powdered milk (7.1 oz)
- 400g heavy cream (14.1 oz)
- 395g sweetened condensed milk (13.9 oz)
- 4 tablespoons passion fruit pulp
- 1 packet unflavored gelatin
- 5 tablespoons water (to hydrate the gelatin)
For the Chocolate Cream:
- 200ml milk (6.8 fl oz)
- 60g cocoa powder (50% cocoa) (2.1 oz)
- 400g heavy cream (14.1 oz)
- 395g sweetened condensed milk (13.9 oz)
- 1 packet unflavored gelatin
- 5 tablespoons water (to hydrate the gelatin)
Instructions:
Passion Fruit Cream:
Hydrate the unflavored gelatin in water and dissolve it according to the package instructions.
In a blender, combine the heavy cream, sweetened condensed milk, passion fruit pulp, powdered milk, and passion fruit juice. Blend until smooth.
Add the dissolved gelatin and blend again briefly to incorporate.
Pour the mixture into a lightly greased 20 cm (8-inch) bundt pan and refrigerate for about 30 minutes.
Chocolate Cream:
Hydrate and dissolve the gelatin as instructed on the package.
In a blender, combine the sweetened condensed milk, heavy cream, cocoa powder, milk, and dissolved gelatin. Blend well until fully mixed.
Pour the chocolate mixture over the chilled passion fruit layer in the mold.
Refrigerate again for about 3 hours or until fully set. Once firm, carefully unmold and serve. Enjoy this rich, layered dessert!
