Passion fruit puree

A smooth bright yellow-orange mass of passion fruit pulp, aromatic, with an intense tropical sweet-sour taste, in mousses, creams, ganache, curd, fillings, jelly and sorbets.

Passion fruit puree is a smooth bright yellow-orange mass of passion fruit pulp (sometimes with seeds and a little sugar), slightly thick, aromatic, with an intense tropical sweet-sour taste and a pronounced refreshing tang. It is used in mousses, creams, ganache, curd, fillings, jelly, sorbets and cocktails, poured over cheesecakes, panna cotta and ice cream and added to sauces for desserts and poultry.

Recipes with this ingredient

Panna cotta with passion fruit jellyItalian cuisine | Bakery and desserts

Panna cotta with passion fruit jelly is an exquisite dessert from Italy, featuring a delicate creamy texture and refined taste. Its base is a creamy mixture enriched with vanilla aroma that perfectly complements the refreshing tartness of passion fruit. The vibrant fruit jelly enhances the softness of the panna cotta, creating a harmonious balance of sweetness and light acidity. This dessert not only delights the palate but also its elegant appearance can adorn any festive table. Panna cotta with passion fruit is especially good in summer when one craves something light and refreshing. It can be served with additional fruits or mint to highlight the naturalness of the ingredients. This classic Italian treat is easy to prepare but hard to forget.

Kulich with passion fruit creamRussian cuisine | Bakery and desserts

Taras Kirienko, chef of the Touché wine bar, shared the recipe with us.

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Mousse cake "Matcha - passion fruit"Author's cuisine | Bakery and desserts

The recipe is taken from the book by Anna Aksenova "Mousse cakes. As easy as pie!

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Passion Fruit CakeAuthor's cuisine | Bakery and desserts

The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".

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Coconut panna cotta with mangoItalian cuisine | Bakery and desserts

Recipe from Atlantica Seafood restaurant.

Shrimp, Avocado and Applesauce SaladEuropean cuisine | Salads

The salad assembly principle by Mark Shah Akbari, the chef of the Sybarite restaurant, repeats all the already established and popular recipes: edamame beans, broccoli, lettuce leaves, grilled king prawns and the ubiquitous avocado, where would we be without it. All this is crunchy, refreshing and beautifully laid out on a plate. And the fragrant dressing of applesauce mixed with an almost perfumed dose of lemon and lychee returns originality to the seemingly standard combination of ingredients .