Passion fruit (passiflora)
A tropical fruit with aromatic jelly-like flesh and crunchy seeds for mousses, cheesecakes and sorbets.
Passion fruit (passiflora, granadilla) is a round tropical fruit with a firm rind and aromatic jelly-like flesh with crunchy edible black seeds, very sour with a tropical sweetness. It is eaten with a spoon, and added to mousses, cheesecakes, panna cotta, curd, sorbets, cocktails, sauces for desserts and fish and sponge soaking syrups.
Calories, proteins, fats and carbohydrates per 100 g of product
Passion fruit (passiflora), Raw: Calories 97.0 kcal, Proteins 2.2 grams, Fats 0.7 grams, Carbohydrates 23.4 grams per 100 g of product.
Recipes with this ingredient
Layered panna cotta with strawberry and passion fruit is an exquisite Italian treat that combines delicate creamy layers with refreshing fruity tartness. Traditional panna cotta originated in the Piedmont region, but this version adds a new harmony of flavors. The first layer, filled with the brightness of passion fruit, gives the dessert an exotic touch, while the creamy layer brings tenderness and balance. The finishing strawberry layer adds freshness and sweetness, creating a perfect combination of textures. This dessert not only impresses aesthetically but also delights gourmets seeking subtle flavor combinations. It can be served as an elegant conclusion to a dinner or as a refreshing treat on a hot day.
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Strawberry and passion fruit cake is an elegant and airy treat inspired by French culinary tradition. Its base is a delicate crispy meringue made using classic techniques, harmoniously paired with velvety layers of whipped cream. The sweetness of strawberries adds brightness and freshness to the cake, while the exotic passion fruit contributes a refined tartness, making the flavor complex and unforgettable. This dessert awakens summer memories and becomes a true decoration for any festive table. Its light yet rich taste makes it the perfect conclusion to a meal, while its sophisticated texture allows one to savor every bite.
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