Passion Fruit Dessert | Sanjeev Kapoor Khazana

The combination of tapioca and passion fruit makes this dessert a great recipe to try.

PASSION FRUIT DESSERT

Ingredients

360 ml unsweetened coconut milk
120 grams tapioca
40 grams passion fruit concentrate
200 grams hung yogurt
30 grams condensed milk
3 teaspoons gelatin
319 ml passion fruit juice
64 grams + 120 grams castor sugar
50 grams basil seeds, 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 non-stick pan.
3. Take gelatin in another 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 into 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 bring down to room temperature.
9. Fill a piping bag with passion fruit curd and pipe out in individual wine glasses filling half of it.
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 basil seeds on top and serve immediately

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Cuisine - Fusion

Course - Desserts

Dish - Desserts