Passion Fruit Concentrate

This fruit is truly a passionate favorite with gourmet chefs. Known as lilikoi in Hawaii, passion fruit is strong, tart and tropical. Passion Fruit Concentrate delivers a delicious and aromatic powerhouse of flavor that is ideal for your recipes for ice creams, sorbets, mousses, and cocktails.


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Featured Recipe

Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet

Serving size: 2 pieces
Yield: 20 servings
Source: Pastry Chef Jiho Kim of Espalier – Boston, MA

Peach Passion Sorbet:
    • 100 g. crème de pêche
    • 400 g. water
    • 330 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 2 g. iota carrageenan
    • 1/2 g. xanthan gum
    • 1/2 g. locust bean gum
    • 4 g. kappa carrageenan
    • 330 g. sugar
    • 60 g. atomized glucose
    • 3 g. mono and dygliceride
    • 1 kg. The Perfect Purée White Peach Puree,  thawed

Method:
1. Combine the crème de pêche, water, passion fruit concentrate, iota carrageenan, xanthan gum, locust bean gum, and kappa carrageenan in a pot and cook to 100ºC. Mix in the sugar, glucose and mono and dygliceride. Add the white peach puree last, set over ice to cool, blend, and strain. Chill and churn in the Bravo ice cream machine according to the manufacturer’s instructions.


Coconut Sablé:
    • 400 g. desiccated coconut
    • 400 g. all-purpose flour
    • 400 g. butter
    • 200 g. sugar
    • 50 g. egg yolks
    • 1 tsp. vanilla extract

Method:
1. Preheat the oven to 350ºF. In a Hobart stand mixer with a paddle attachment, combine the coconut, flour, butter, sugar, egg yolks and vanilla until the dough comes together. Sprinkle onto a sheet tray and bake until golden. When cool, pulse in a Waring food processor.


Lychee Foam:
    • 1 kg. The Perfect Purée Lychee Puree,  thawed
    • 8 g. agar agar
    • 10 g. Versawhip
    • 150 g. sugar
    • 3 1/2 g. xanthan gum
    • 2 g. malic acid

Method:
1. Put the lychee puree in a VitaMix blender. Add the agar agar, Versawhip, sugar, xanthan gum, and malic acid one at a time, in that order, into the vortex of spinning ingredients. Blend until thoroughly incorporated. Set aside the liquid.


Grand Marnier Fizzy Streusel:
    • 150 g. confectioners’ sugar
    • 60 g. baking soda
    • 60 g. malic acid
    • zest of 1 orange
    • 25 g. Grand Marnier

Method:
1. Combine the confectioners’ sugar, baking soda, and malic acid in the bowl of a Hobart stand mixer fitted with a paddle attachment. Add the orange zest and Grand Marnier and paddle until the dough reaches a streusel-like texture. Spread onto a sheet tray and dry overnight


Blueberry Vanilla Mascarpone "Rock":
    • 600 g. filtered water
    • 30 g. LM Pectin 104 AS
    • 1000 g. The Perfect Purée Blueberry Puree,  thawed
    • 200 g. crème de violette
    • 300 g. sugar
    • 15 g. sodium citrate
    • 4 g. malic acid
    • 500 g. mascarpone
    • 2 vanilla beans
    • 75 g. sugar
    • 5 g. calcium lactate

Method:
1. Blend the water and pectin in a VitaMix blender. Add the blueberry puree, crème de violette, sugar, sodium citrate, and malic acid one at a time, in that order, into the Vitamix blender, blending with the ladle until smooth. Strain into a bowl. In a separate bowl, stir together the mascarpone, vanilla seeds, sugar, and calcium lactate. Blend in a VitaMix blender. Drop spoonfuls of the mascarpone mixture into the blueberry puree mixture. Once fully coated, remove the rock and put it on a lightly oiled tray. Set.

To Assemble and Serve:
Plate the Blueberry Vanilla Mascarpone “Rock” with the Grand Marnier Fizzy Streusel, Coconut Sablé, and Peach-Passion Sorbet.

Complimentary Samples

Recipe List:

Passion Fruit Concentrate

A Perfect Mule
Bali Punch
Batida de Maracuja
Bite of the Iguana
Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet
Bulleit of Passion
Burnout Breeze
Captain Jack
Caribbean Express
Chocolate Salted Chocolate Cream & Passionfruit Gelée
Chocolate Tropical Fruit Bonbons
Coco Passion
Deception
El Corazon
Exotic Fruit Mousse
Flavored Ice
Flourless Chocolate Cake with Passion Fruit Coulis
Ginger or Maryanne
Golden Glow
Golden Passion
Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette
Hala Kahiki
Halo Halo: Avocado Ice Cream and Passion Fruit Jelly
Hopper
Hurricane Snow Cone
Ipanema Fizz
Irrational Passion
Kiliki Cooler
Lilikoi (Passion Fruit) Bars
Lilikoi Butter
Lowfat Passion Fruit Dressing
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Mango Panna Cotta with Strawberry Kiwi Salsa
Mango Passion Fruit Napoleon Cake
Oaxacan Margarita
Passion Fruit Brûlée
Passion Fruit Cheesecake
Passion Fruit Curd
Passion Fruit Daiquiri
Passion Fruit Drinking Vinegar
Passion Fruit Eye Opener
Passion Fruit Gratin
Passion Fruit Ice Cream
Passion Fruit Lemonade Slush
Passion Fruit Mai Tai
Passion Fruit Mango Sauce
Passion Fruit Marinade
Passion Fruit Martini
Passion Fruit Meringue Pie
Passion Fruit Palmer
Passion Fruit Pate de Fruit
Passion Fruit Sabayon
Passion Fruit Sauce
Passion Fruit Sorbet
Passion Fruit Sushi with Coconut Rice
Passion Fruit Vinaigrette
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Passion Gimlet
Passion P'Ocean
Passion Punch
Passion Vanilla Cola
Passionate Cosmo
Passionate Punch
Passionfruit Macadamia Ice Cream
Peaches & Passion
Pina Colada Bonbons
Pineapple Passion Shake
Pork Milanese with Radish Salad and Passion Fruit Beurre Noisett
Pyrat Punch
Red Hurricane (Pomegranate & Passion Fruit)
Soda Jerk
Sol Flare
Summer Thyme
Tahitian Passion
Tahitian Tickler
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tapioca Passion Fruit Coconut Parfaits
The Quickfire
The Rum House
  • Blood Orange
  • Apricot
  • Prickly Pear
  • Meyer Lemon
  • White Peach
  • Key Lime
  • Coconut
  • Black Currant
  • Blueberry
  • Roasted Red Pepper
  • Cherry
  • Strawberry
  • Kiwi
  • Blackberry
  • Banana
  • Pink Guava
  • Pear
  • Pomegranate
  • Lychee
  • Lemon Zest
  • Red Raspberry
  • Green Apple
  • Mango
  • Passion Fruit
  • Tamarind
  • Orange
  • Papaya