Passion Fruit Dessert

Ingredients list for Passion Fruit Dessert

• 40 grams Passion fruit concentrate
• 319 millilitres Passion fruit juice
• 360 millilitres Coconut milk unsweetened
• 120 grams Tapioca
• 200 grams Hung yogurt
• 30 grams Condensed milk
• 3 teaspoons Gelatin
• 120 grams Castor sugar (caster sugar) 64 grams +
• 50 grams Sabza / takmaria soaked for 15-20 minutes

Method

1. To prepare passion fruit curd, take hung yogurt in a bowl. Add condensed milk and passion fruit concentrate and whisk well. Refrigerate.
2. Heat 5-6 tablespoons water in a small non-stick pan.
3. Take gelatin in a small bowl. Add 2-3 tablespoons cold water and set aside to bloom.
4. Heat passion fruit juice in a non-stick pan. Add 64 grams castor sugar and bring the mixture to boil.
5. Place gelatin bowl in the hot water and let it stand for 1 minute.
6. Add bloomed gelatin to passion fruit juice mixture and mix. Transfer into a square glass baking dish and refrigerate to set. This is passion fruit jelly.
7. To prepare sweetened coconut tapioca, heat coconut milk in another non-stick pan. Add 120 grams castor sugar, mix and bring the mixture to boil.
8. Switch off heat, add tapioca, mix well and let it cool down to room temperature.
9. Fill a piping bag with passion fruit curd and pipe out into individual wine glasses upto½ full.
10. Cut passion fruit jelly into 1 inch pieces and put some on top of passion fruit curd. Pour some coconut tapioca on top.
11. Put some sabza on top and serve immediately.