Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Passion fruit coconut sorbet
April 24, 2009 at 1:00 am | Tags: coconut, ice cream, parve, passion fruit, sorbet, vegan
Passion fruit is downright weird — it’s ripe once the peel begins to wrinkle, at which point you slice it open to find it filled with yellow goo. Not the kind of texture you’d usually associate with fruit. That said, it’s a fabulous ingredient for cooking — full of intense, tangy flavor.
It also happens to be in season. I picked up a bucket full of passion fruit for less than five shekels (about $1.25) at my favorite corner greengrocer. They were going for six shekels a kilo, and these fruit are incredibly lightweight.
Passion fruit are so flavorful that I made this ice cream with three ingredients alone — passion fruit, coconut cream and sugar. It came out a beautiful buttery yellow, flecked with black passion fruit seeds, with a rich, creamy texture and a lovely flavor.
Taste the passion fruit-coconut mixture as you work — this is what your ice cream will taste like, and you can adjust the quantities of sugar/coconut/passion fruit accordingly.
If you want to extend the ice cream, you can add some water to the mix. Obviously, this makes the ice cream harder and less creamy, but it’s also a good way to make a bit more with a given amount of ingredients. Adding a cup of water won’t sacrifice much by way of texture.
Also, you can save time if you start with chilled ingredients. If you know in advance that you’re going to be making this, you can put the coconut milk into the fridge, so that the ice cream mix will be cold enough to put straight into the ice cream maker.
15 passion fruits (about 750 grams with the shells)
3 cups coconut cream
1 cup sugar
water (optional)
Slice open the passion fruits, and scoop out the filling (seeds and all). Mix with the coconut cream and sugar (and the optional water). Chill if ingredients are not at refrigerator temperature. Churn in your ice cream maker according to the instructions. Once the ice cream is frozen, put in the freezer to harden.
Related posts:
6 Comments »
Have something to say? Tried a recipe and liked it, or want to suggest a variation? You're invited to post it here. RSS feed for comments on this post. TrackBack URI
Leave a comment
-
FOOD BLOG SEARCH
Check out my photo archives to find recipes based on the photos.
All content and photos copyright 2008-2010, Liz Steinberg. All rights reserved. Please seek permission before republishing.
Powered by WordPress with theme based on Pool design by Borja Fernandez.
Entries and comments feeds.
Valid XHTML and CSS. ^Top^
Why keep the seeds? IMHO they add nothing good to the texture, they just ruin it with their unchewability. It’s even worse than nuts…
That said, I once tasted date ice cream where they ground the pits with the dates. That texture was truly horrible. Passion fruit seeds don’t even come close…
Comment by Liron Newman — April 24, 2009 #
I actually never thought to take them out. They add crunch, and make the ice cream resemble the fruit that flavors it. In theory, you (in the general sense, since I know you’re not planning to make this
) could strain the mixture once it’s mixed with the coconut milk, since the liquid inside the passion fruit is too thick and gooey to strain on its own.
I have no idea why someone would eat dates with the pits.
Comment by Liz — April 24, 2009 #
This sounds really good! I want to cook more with passion fruit but they’re very expensive here – about $2.50 EACH! If I were to find a $20 bill lying on the ground right now I would use it for passion fruits.
Comment by anna — April 24, 2009 #
Wow, that’s crazy! Maybe make a really small quantity ….
Comment by Liz — April 24, 2009 #
this truly has MADE MY DAY, my two favorite fruits, egad im going to make this immediately. gorgeous photo, thanks for the recipe!
Comment by jasmine — April 24, 2009 #
Glad to hear it! Let me know how it comes out.
Comment by Liz — April 29, 2009 #