Passion Fruit Fool Recipes

Steps:

• Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
• Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
• Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Steps:

• Make meringues:
• Preheat oven to 175°F and line 2 large baking sheets with parchment paper.
• Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
• Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)
• Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
• Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
• Make fool while meringues bake:
• Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
• Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
• Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
• Serve fool with meringues.

Steps:

• Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours.
• When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.

Steps:

• Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
• Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
• To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.