Passionfruit Coulis Recipes

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

Steps:

• In a medium saucepan, combine the passion fruit pulp/juice and sugar.
• Bring to a boil over medium-high heat, simmer for 3-5 minutes.
• Strain if you prefer smooth texture and without seeds (not recommended), set aside to cool.
• Store in a sealed container in the refrigerator.

Steps:

• For compote:
• Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
• For coulis:
• Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
• For crust:
• Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
• For filling:
• Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
• Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.