Passion fruit Lemon No-bake cheescake (Cheescake de Maracuyá y limon)

Where time goes, that fly, that leaves us and that is why we are nostalgic for what we do not do, or cannot do.
Sometimes I think that Christmas is going to find me even here without being able to even leave. 
In any case, I do not find it so difficult, what makes me sad is that as if everything was stopped as in a dream. Months in which I only go out once a week to the supermarket and the guard who is there knows me at least makes me laugh.
Take care you all!


Now the recipe: 

Yesterday I made this passion fruit Lemon no bake cheescake and was amazing (oh well I love passion fruit)
I made same changes at the recipe and think was good.
I found Passion fruit in my freezer with all the berries.
The best of this recipe is passion fruit curd!
The type of recipe I love to share.
You can make at night and eat  to the following day!

Adapted from : Vintage Kitchen Notes

Ingredients

Passion fruit curd

5 egg yolks
1 1/2 cups passionfruit pulp with seeds (or frozen passionfruit)
1/2 cup lemon juice
160 grams unsalted butter
1/2 cup of sugar

No bake lemon cheescake

2 cups graham crackers or vanilla crumbs
1/2 cup of butter softened (115 grams)2 cream cheese  room temperature (400 grams)
1 cup whipping  or heavy cream 
1 can  sweetened  condensed milk
zest of two lemons

1/2 teaspoon vanilla extract
1  cup passionfruit curd

Method

passionfruit curd

In a bowl whisk together egg yolks and sugar for 1 minute.
Add passionfruit pulp, lemon juice, mix well and reserve.

In a heavy bottomed medium saucepan, melt the butter without letting it boil.
Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes) Dont let it boil.

Transfer the mix toa container or a jar and keep refrigeraded.

For no bake lemon cheescake

Prepared a crumb base mixing crumbs  with softened butter
( I pour butter 30 or 40 seconds in microwave and is more easy)

Line a 23 x 30  9 x 13 inch)cm pan with 2 inch sides with aluminium foil, letting it hang over the two long sides.
Path the crumb mixture evenly over bottom.
Refrigerate while making the filling.(about 30 minutes)

In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until begining to thicken.
Add condensed milk, and lemon zest and mix well.
Pour over prepared base. And then add dollops of passion fruit curd all over the batter  and with a knife swirl it lightly.

Freeze about 4 hours or if you make at night until the follwing day.

Take out of the freeze about 1 10 or 15 minutes before serving. Cut into squares  and serve.
You can serve with some passion fruit curd too .
Note:
You can refrigerate the passion fruit by some days. Here they ate with a spoon and was all.

print recipe here

Passionfruit and Greek yogurt cake (Cake de maracuya y yogurt griego)

Hello to all again with much  love.

The weather lowering a bit the heat which is very nice, and  last Saturday we went to the beach .

I think about three years I didn't go to the beach and It was beautiful. (We went only by the day)

Valparaiso and Viña del Mar)

In the evenings I already feel that autumn is coming (for many of you the Spring)

It refreshes a lot at night!

A few days ago I made this cake and many know that one of my favorite fruits is  passionfruit   (aka maracuya).

As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly!

If you find frozen passionfruit , the Peruvian is so good.

Source :Women's weekly Food

Sunset on the beach

(March 2 -2019)

Ingredients

Cake

200 grams unsalted butter 
1 cup caster sugar
3 eggs
3/4 cup greek yogurt
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup frozen or fresh passionfruit pulp


Syrup

1 rosehip or hibiscus tea bag
or other tea
1 cup boiling water
1 cup sugar
1/2 cup frozen passionfruit


Method

Make the syrup.

Preheat oven to 180 ° C (350 ° F)
Grease a 12 cm x 23 cm loaf pan, line base with baking paper.

Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy.
Beat in eggs one at a time. Fold in flour, the add yogurt in alternate batches.
Fold in passionfruit until just combined. Spoon mixture into pan and smooth the surface.
Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave cakein pan for 10 inutes before turning, top side up, onto a wire rack to cool.
Serve cake cut into slices drizzled with syrup.

Syrup method

Place  tea bag in a small saucepan, then pour over boiling water, steep for 5 minutes. Squeeze liquid from tea bag, discard bag. Add sugar and passionfruit pulp to tea, stir over low heat until sugar dissolves. Increase heat to high then bring to the boil.
Boil for about 10 minutes or until thick and syrupy. Remove from heat and let cool.

Print recipe

Cake de maracuya

Passion fruit and chocolate bundt cake (Cake de maracuya con chocolate)

I have always had adoration for passionfruit, (aka maracuya) that is, if I see, I have to buy  and make desserts, juices, cakes, and that delicious smell is really  a wonderful fruit.

My daughter brought these maracuya with her boyfriend, he is Peruvian and he knows a lot about this so he would love this cake.
Anyway I really love this recipe!
And everyone who does not. A hug to all  and thanks by be here. 



Source:  Bake from Scratch (Edd Kimber)

Ingredients

8 extra large eggs
2  1/2 cups cater sugar
2 tablespoons lemon zest
1 1/4 light oliva oil
3/4 cups plain yogurt
1/2 cup passion fruit puree (fresh or frozen)
1 3/4 cups self raising flour
1 cup ground almonds (or almonds flour)
1/3 cup fine semolina
1 1/2 teaspoons baking powder
passion fruit syrup (recipe follows)
Chocolate glaze (recipe follows)



Method

Preheat oven to 350°F  (180°C)

In the bowl of a stand mixer fitted with the whisk attachment beat eggs, sugar and lemon zest at medium speed until pale and light, about 5 minutes. Add olive oil, yogurt and passion fruit pree and beat to combine.

In a medium bowl whisk together flour, almonds flour, semolina and baking powder.  With mixer in low speed, gradually add dry goods to egg mixture beating to combine.
Butter and flour a 12 to 15 cup bundt pan tapping out excess. Pour in cake batter.
Baker until a skewer inserted in middle of cake come out clean, about 50 mintes. Loosely cover with foil duting last 10 minutes to prevent excess browning  if necessary.
Allow to cool in pan for 12 minutes before carefully inverting on a ware rack. 
Whilstcake is still warm, brush with passion fruit syrup. This add both moisture and a stronger passion fruit flavour.
Let cool completely Once cake has cooled pour over chocolate glaze, allowing it to run down sides of cake.

Passion fruit syrup

1/2 cup superfine sugar
1/4 cup passion fruit puree

Place sugar and passion fruit into a small pan and bring to a simmer to dissolve the sugar. Simmer over medium heat for 2 or 3 minutes so the mixture can reduce. Remove from heat.

Chocolate glaze

150 grams (5 ounces) bittersweet chocolate
1 1/4 cup (300 grams) double heavy whipping cream.

Finely chop chocolate and place in a large bowl,. Place cream in a saucepan,m and bring just to a simmer over mediun heat. Pour over chocolate , and allow to site  for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools.


print recipe here

en español


cake de maracuya y chocolate

Passionfruit Tea cake (cake de maracuya)

Sometimes I think  I am different than others at my blog and  kitchen in how I choose my recipes..

 I usually cook or bake what the spirit asks me so  sometimes I remember something or read a magazine or a book and voila!

This time it was passionfruit, I wanted to eat passionfruit and I found this cake that I liked so much with that layer of passion fruit and sugar and I did it last night.

In the morning the photos and now the post.
I even bought figs to make a cake that I have pending but it was passionfruit. that as I said can be frozen or fruit (Peru exports a lot of passion fruit) I always have frozen maracuya and berries. All year. You can make ice creams, mousses, cakes, muffins, whatever you want, what more precious fruit.



Source : Australian Women's weekly

Ingredients

100 grams butter softened
1 teaspoon vanilla extract 
3/4 cup caster sugar
1 tablespoon finely grated lemon or lima  rind
2 eggs
2 cups (250  grams) self raising flour
1/2 cup greek style yogurt
1/2 teaspoon baking powder
1/2 cup passionfruit pulp (fresh or frozen)

Passionfruit icing

1/2 cup icing sugar
2 tablespoon passion fruit pulp



Method

Preheat oven to 180° C (350 °F)
Grease a 10 cm x 24 cm loaf pan line base and long sides with baking paper, extending paper 5 cm over sides.
Beat butter,vanilla,sugar and eggs in a small bowl with and electric mixer (or by hand) until light and fluffy. Stir in sifted flour and add baking powder and  add  greek yogurt and lemon rind.
Finally add the passionfruit pulp and stir.
Spread the mixture into prepared pan.
Bake about 45 minutes or until skewer inserted into centre of comes out clean. Stand cake in pan for 10 minutes before turning top side up onto a wire rack to cool.

Passionfruit icing

Sift icing sugar into a small bowl and stir in passionfruit until smooth.
Drizzle the cooled loaf with passionfruit icing.


Print recipe

En español

Cake con maracuya

Passionfruit Mousse (Mousse de maracuya)

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.

 I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day.

I noticed  Yotam Ottolenghi  ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.
 You can find his last book in Amazon UK . or Amazon.com.


Source : Recipe plus

Ingredients

4 eggs separated
300 grams (12 oz) passionfruit  frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water


Method

Cut 3-13 inch pieces of foil.
Cut  in half  lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4  cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about   5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil. 
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast. 





print recipe 

Roses and basil  from my yard

en español

Mousse de maracuya

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp.


I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.
 Absolutely recommend.
I always use frozen maracuya if you do not have fresh maracuya. It freezes very well.

Source : BBC Good food

Ingredients


knob of butter, plus extra for greasing
100 grams caster sugar, plus extra for dusting
4 medium egg ehites
300 grs frozen passion fruit 
159 ml ready made custard

Heat  oven to 180° c .
Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat.

Whisk the egg white with a pinch of salt in bowl until stiff.
 Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, then fold in the whisked egg white. Spoon the misture into the prepared ramekins and put on the baking tray. Bake for 15 minutes or until risen and golden on top.

While the souffles are cooking, make the sauce, scoop the remaining passion fruit pulp into  a saucepan, add the remaining sugar and simmer gently for 5 minutes. Finally add a knob of butter and stir until melted.
Put in a jug and serve with the hot souffles as soon as they come out of the oven.
 Let your guests break a hole in the centre of tyhe souffle the pour in the sauce.
Print recipe here

En español


Souffle de maracuya

Mousse de mangue (Mango Mousse) Mousse de mangos

Mangos are absolutely fresh and delicious. 
Sometimes I find mangoes  from Peru and others sites.
But  if you dont have , use sliced mangos in syrup. 

This recipe is adapted from : Cuisine et mets  (in french)




Ingredients (4 servings)

2 ripe mangoes or one mango tin
finely grated zest of 1/2 lemon
250 grams greek yogurt
2 egg whites
60  grams caster sugar
40 grams crushed pistachios
20 cl whipping cream (optative)

Method


Peel the mangoes and mix with  lemon zest.
Grind in a food processor or blender.
Whisk greek yogurt and add mango cream.
In other bowl whisk the whites until stiff.
Add sugar and whisk until thick and shiny consistency.
Gently fold the egg whites with mango mix.
Divide among 4 or 5 glasses, add the cream in the top and sprinkle with crushed  pistachios.
Refrigerate until ready to serve.


Note :
 I garnish with   Dried rose buds, are so good for rose tea too.
HERE I find a link on Amazon.
 And  HERE is  other one.
I find   in  some chinese stores too.
Or use fresh petals roses.




Print recipe

Mousse de mangos


En español

Mango and passion fruit semifreddo with Berries and Pomegranate seeds (postre semifreddo con mango y berries)

This dessert is nice for every season, summer or medium winter (like here). 

You can use whatever berries you can get for the garnish,I love the touch of toasted hazelnuts!
If you don't have a loaf tin use other container  pour the mixture in popsicle moulds and freeze.
Just delicious.

Adapted from : What Katie eat

Ingredients

1 egg
2 egg yolks
1/2 cup granulated sugar
300 ml cream
2 mangoes peeled or frozen mangoes
1/2 cup passion fruit paste ( or 1 passion fruit)
juice 1 lemon

Garnish

3/4 cup hazelnuts toasted  in oven for 10 minutes
Handful berries (fresh or frozen)
(raspberries, strawberries or others)
seeds from 1 pomegranate (optative)



Method

Line a standard loaf tin with plastic wrap allowing some of the wrap to over hang the sides.

Half fill a medium sized saucepan with water and set over simmering water.

Place egg,egg yolks and sugar in a meidum bowl and whisk using a hand whisk until thick and creamy.

Place the bowl over the saucepan of simmering water and continue whisk for another 4-5 minutes or until mixture grows thick and creamy and double volume.
Remove from heat and set aside.

In a blender put the mango flesh and whizz until smooth, add the passion fruit and whizz again.
Add lemon juice and blitz everything together to combine.
Pour into the thickened egg  yolk mixture.
In other bowl place the cream and whisk beat until just thickened. Add half to the egg mizture and gently fold until just combined. Add the remaining cream and fold everything together.
Pour into the lined loaf pan and cover the top with the overhanging wrap.

Put in the freezer for overnight .

Remove from freezer unwrap from plastic and turn out onto a serving plate.

Garnish with berries, grind toasted nuts and pomegrante seeds.

Cut in slices and serve.

Print recipe here

En español

Semifreddo de mangos, maracuyá con berries y semillas de granada

Mango and orange flan (Flan de mango y naranja )

I back home on the weekend!
An this other dessert I made in Villarrica I take pictures lol
Mango and orange dessert.
I love the light in these pictures, I loved this kitchen with it light!
Hope you enjoy!



Note: In my next post I hope to added pictures I have of Villarrica and Valdivia.
Still Im putting in order the house:)






This tray with roses bought me my daughter in Villarrica!
Love it!

Ingredients

1 1/2 cup sugar
3/4 cup  water
2 eggs
2 yolks
1 tin condensed milk
fine zest of one orange
fine zest of one lemon
1 cup mango puree (fresh or from jar)


Method


Preheat oven to 180 ° c.
prepare 6 or 7 or ramakins oven molds and place in a baking dish .

Make caramel  combining sugar and water in a medium saucepan and coking over moderate heat
swirling ocassionally until color begins to turn golden about 12 minutes.
Turn heat to low and continue cooking until colour is dark brown and mixture smell caramel.

In a small saucepan boil for 5 minutes until the sugar dissolves
just gently move the pot until the caramel is made ..

Pour the caramel into the ramekins.

To make the custard combine condensed milk , orange and lemon zest, and  milk  in a saucepan  over medium heat and bring up to just below simmering point. Turn off heat and allow orange and lemon zest flavours infuse by 15 minutes.
Whisk the eggs and egg yolks and mango puree until combined. Slowly add milk mixture to eggs whisking gently to combine.
Strain the custard and carefully put the mixture into the ramekins.


Fill a baking dish  about 1/3 with hot water. Set the custards molds into the dish of hot water.
Bake at 180°c (350 F) about 25 minutes until the flans look firm.
Refrigerate custards until ready to serve.
At least 2 hours.

To serve turn custard upside down onto a dish and remove ramekin. The caramel should make a thin layer on top, serve with some orange zest and some fruits.

Print recipe here

EN ESPAÑOL

Flan de mango y naranja

Finalmente puedo hacer este post que tenía practicamente listo pero llegué de Villarrica y me he pasado puro limpiando y ordenando, y ya saben como es  este mes!
Tengo muchas fotos de Valdivia que espero agregar en mi proximo post.
Me he fijado que en muchas partes es habitual encontrar mangos.
No se preocupen si estan verdes. Se maduran muy bien.
Yo tenía unos maduros y para no  perderlos los llevé a Villarrica y allá hice este postre/flan, queda delicioso.
El mango es muy dificil que se eche a perder, si estan maduros se pueden moler y congelar y se guardan.

Flan de mango y naranja

Ingredientes

1 1/2 taza de azúcar
3/4 taza de agua
2 huevos
2 yemas
1 tarro de leche condensada
1 naranja (la ralladura)
1 limón la ralladura
 1 taza de mango maduro hecho puré



Preparación

Precalentar el horno a 180°c.