Passionfruit Posset with Mango and Passionfruit Sorbet

Hmm.... nothing really interesting is happening lately. If you must now, I moved cube to a different building and environment, lots of birthday celebrations happening and coming (mean more cakes to make), work is not as crazy as it's used to, I guess everything is going pretty well.

Some downsides are that more of my friends are leaving the country to pursue their dreams somewhere else. More friends will be leaving in a few months, it is bittersweet really. I am sad that they are leaving but more importantly, it has been a real blessing to have known them. The other downside to life lately is that the bf is literally working day and night (dawn really) 7 days a week, leaving me feeling like a single woman sometimes, so I guess keeping busy with cakes helps too. Another thing I could do to distract myself is playing Wii!!! Mario Kart to be exact. I started playing Wii for the first time about a week ago and I'm loving it! A bit too late I know, but hey, as long as I'm having fun I think it is quite alright....

Moving on to a different subject, I just want to say that I love passionfruit! I really do. It has a really bright and very tropical flavor and makes everything even better. Everything with passionfruit in it always catch my attention and I think I have about a million of ideas on what to pair it with or how to incorporate this flavor into pretty much anything.

Passionfruit is commonly paired with mango, which I think goes really well together and it it great cuz I do love mango as well. I had made mango passionfruit cheesecake, mango passionfruit mousse, macarons, now mango passionfruit sorbet, and many more.

I used to have a difficulty locating passion fruit puree and I could finally order it from a local warehouse, about 45 minutes away from my place. So, it was no surprise that it was even more precious to me. I rarely found it fresh in the store but when I do, they come with a ridiculous price tag! But ever since I found passionfruit puree at a local Asian grocery store, the possibility of passionfruit dessert is pretty much endless, and it is SO MUCH cheaper too! So, don't be surprised if you see a lot of passionfruit desserts in this blog, even during winter months (who knows it could brighten someone's day in a dark and cloudy winter), cuz this passionfruit is available all year round, yippie!!

I had this recipe bookmarked for the longest time, always trying to find the perfect time to make it. But after a year being on my list and never get around to it, there will never be THE perfect time. I was actually really excited and curious to see how the recipe would come out, but there was no doubt in my mind that I would not like this. It has all of my favorite ingredients in it and the different layers of texture, I knew that I'm going to love it. The recipe has 5 different components (or layers), which is a bit intimidating considering the amount of time I have to spend on making each one.

Now that Summer is almost gone (if it hasn't been already), I decided to make this a few weeks ago to celebrate the bright warm days we're still having. It took me a few weeks to finish the whole thing. No no, don't be alarmed by it, it didn't take that much time. It was just that I was so darn busy it was so difficult to find time to make them. I made the sorbet first and kept it in the freezer for a while, then I would make the bottom passionfruit posset layer on one day and made the mango champagne jelly the next day.

I had to freeze the whole thing at this point cuz I was gone for a week followed by many many events and birthdays after that. I finally decided to finish this dessert and made the tapioca layer. I actually had to make it twice because again, I was lacking on time to finish assembling after I made the tapioca, so it was a bit dry and I had to scrape it off and made it again :(, but no worries, everything was good.

So here it is, after probably a month total of making, it finally came together. I have to say that it is very passionfruit-y, which I LOVE! It tastes very tropical! I would definitely make this again after making some adjustment to the recipe to suit my taste. Another thing that I would do differently would be making them in much smaller portion. The combination of the sour tang and the sweetness can be overwhelming in large portion, but it would leave you wanting for more and even addicting if served in smaller portions, which I prefer. I love the different layers and different texture of this dessert, and it will definitely appear again in the future.

I have to make comments about the sorbet though. I made mine and kept it in the freezer for about a month or so. When I was assembling the dessert, the texture was more like a jelly instead of sorbet. I am not too sure why although it seemed fine when i tasted it right after making it. This is making me really curious. The photo didn't do any justice, it was a really warm day and it melted within seconds after taking it out from the freezer. I changed the recipe slightly to my taste, please refer to the website if you wish to have the original recipe.

Passionfruit Posset with Mango and Passionfruit sorbet
Adapted from: gourmettraveller

Mango and passionfruit sorbet
265 ml mango puree
175 ml passionfruit puree
35 g glucose
45ml water

Combine mango purée and passionfruit juice in a large heatproof bowl and set aside.
Combine glucose and 45ml water in a saucepan, bring to the boil, whisk in caster sugar until sugar dissolves.
Pour over purée mixture, stir to combine, pass though a fine sieve.
Refrigerate until chilled, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 500ml.

Passionfruit Posset
400 ml heavy cream
180 g sugar
160 ml passionfruit puree

Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).
Add passionfruit juice, simmer to infuse (4 minutes), remove from heat, cool slightly, divide among glasses and refrigerate until set (1½-2 hours).

Mango Jelly
100 ml sparkling wine
50 ml mango puree
30 g caster sugar
20 ml passionfruit pulp
1/4 vanilla bean, seeds scraped
1/2 tsp gelatin powder, soaked in a little bit of water

Combine sparkling wine, mango purée, sugar, passionfruit pulp and vanilla in a saucepan over medium heat, bring to just below the boil, remove from heat.
Melt the gelatine in a microwave for a few seconds, add gelatine to pan, stir to combine, then pass through a fine sieve into a bowl.
Cool to room temperature, then carefully pour over set passionfruit posset and refrigerate until set (1-1½ hours).

Coconut Tapioca
125 g tapioca pearls
200 ml coconut cream
50 ml heavy cream
50 g granulated sugar
1/2 vanilla bean, seeds scraped

Bring a saucepan of water to the boil and, stirring continuously, add tapioca in a stream, then stir occasionally until transparent (30-35 minutes).
Drain through a fine sieve, rinse under cold running water, set aside to drain.
Combine remaining ingredients in a saucepan, bring to the simmer over medium heat, stir in tapioca to combine, cool to room temperature, then spoon over jelly in glasses and refrigerate until firm (1-1½ hours).

Mango and Pineapple Mixture
mango, diced finely
pineapple, diced finely
passionfruit pulp

Combine all ingredients

Top the coconut tapioca with fresh fruits, then top with a scoop of sorbet. Garnish with mint leaf