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Cayobo's
Passion for Passion Fruit


Our Passion Fruit Flower
07/13/03


Passion Fruit Sorbet

1 quart passion fruit puree (approx. 4 whole fruit)
1 cup sugar
1 egg white, whipped
1/2 (one half) cup water

Over moderate heat, dissolve the sugar with water, let the mixture cool and add the passion fruit puree.
Fold in egg white and place into an ice cream machine and freeze.
Remove and store in freezer several hours before using.
For a passion fruit mimosa, simply add fresh fruit to sorbet and finish with champagne and mint.



Passion Fruit Cheesecake

INGREDIENTS

Crust
1 1/2 cups all purpose flour
1/4 cup granulated sugar
2 tablespoons nuts, finely chopped
6 ounces butter, melted

Cheesecake Filling
1 1/2 pound cream cheese
1 1/2 cup granulated sugar
2 tablespoons corn starch
1/2 vanilla bean, scraped
3 eggs
3/4 cup sour cream
3/4 cup passion fruit puree

DIRECTIONS
Make crust by combining dry ingredients in a large bowl.
Melt butter and add to dry ingredients.
Mix thoroughly.
When incorporated, press evenly into nine-inch springform pan.
Bake at 350 degrees for 15-20 minutes or until golden brown.

Combine cream cheese and sugar until smooth.
Add corn starch and blend. Add eggs and mix thoroughly, scraping the sides of the bowl.
Add vanilla and sour cream.
Mix until smooth and fold in passion fruit puree.
Pour batter into a springform pan and bake at 300 degrees for approximately one hour and thirty minutes, or until set.
Cool slowly and completely refrigerate for several hours.



Passion Fruit and Walnut Vinaigrette

Ingredients:

1/4 cup passion fruit juice
1/4 teaspoon ginger
1/2 teaspoon salt
1 tablespoon anchovy paste
1/8 teaspoon ground pepper
1/4 teaspoon prepared spicy mustard
1/4 cup finely chopped walnuts
1-2 finely chopped sprigs fresh watercress
3/4 cup olive oil

Combine passion fruit juice, salt, pepper, walnuts, olive oil, ginger, anchovy paste, mustard and watercress in shake container.
Shake to combine.
Pour over your favorite tossed salad.

Yield: approx. 1 cup.