For the Filling: |
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1/3 cup The Perfect Purée Passion Fruit Concentrate, thawed |
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1 envelope unflavored gelatin |
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1/4 cup cool water |
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1 lb. cream cheese, at room temperature |
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1 cup sugar |
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5 egg yolks |
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1 1/2 cups heavy cream |
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Method: |
1. |
Sprinkle gelatin over the water and let sit. |
2. |
In a medium bowl beat together the cheese and 1/2 cup of the sugar. |
3. |
In a double broiler over barely simmering water, whisk the egg yolks and remaining 1/2 cup of sugar together until pale in color, about 3-4 minutes. |
4. |
Cook the mixture until it thickens and coats the back of a spoon. Stir in gelatin off the heat and whisk gently until completely dissolved. |
5. |
Stir in the Passion Fruit and mix the egg mixture into the cheese mixture, scraping down the sides of the bowl occasionally. |
6. |
In a medium bowl, whip the cream until it forms soft peaks, do not over mix. |
7. |
Gently fold the whipped cream into the cheese egg mixture. Pour into molds, level the top, refrigerate until chilled and firm. |
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For the Topping: |
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1/8 cup The Perfect Purée Passion Fruit Concentrate, thawed |
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1/3 cup orange juice, no pulp |
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1 tsp. gelatin |
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Method: |
1. |
In a small pan, mix the Passion Fruit and water. |
2. |
Sprinkle the gelatin over the liquids. Let mixture sit for a minute. |
3. |
Warm mixture over low heat, do not boil. When gelatin is melted take off heat. |
4. |
Pour into a medium bowl and pur into a cold water bath. When mixture thickens pour over top of cake. |
5. |
Refrigerate until set.passion |