1. A Passionate
Dessert
Passion fruit layered with sweet strawberry sauce, fresh wild strawberries, and whipped cream
makes an elegant dessert especially when served in passion fruit shells. This gourmet dessert by
Michelin Chef Etienne Krebs is easy to prepare and best served chilled. You can prepare it ahead
of time and store it in the refrigerator so that it is perfectly chilled and ready to serve when your
guests arrive. This is a very refreshing and light end to a heavy or spicy meal. Passion fruits and
wild strawberries make an exotic presentation and a lovely dish.
Of course, you can also use raspberries or regular strawberries if you can’t find wild strawberries
to make this recipe, but wild strawberries add an exciting touch to the dish. The appearance is
different from commercial strawberries and it has a mildly sweet flavor that complements the
subtly sweet and wonderfully tangy passion fruit. Wild strawberries are smaller than cultivated
strawberries and look more like wild berries. They grow wild in fields and in forests.
Wild strawberries are delicate and bruise easily and should be consumed as soon as they are
harvested or they will turn soft or mushy. They also make a delicious strawberry sauce since they
have plenty of juices. To make a simple strawberry sauce, simply use a food processor to puree
fresh strawberries. You can pass the resulting puree through a sieve to get rid of any pulpy
material if you want the sauce to be fine, although pulpy sauce is fine and can be pleasurable in
the palate.
An exotic fruit, passion fruit is not always available and makes a rare treat. As its name suggests,
it helps lighten up the mood and quite nutritious too. The seeds of the fruit are eaten together with
the pulp and separating them can be difficult. Some pass the flesh through a fine sieve to extract
the juices of boil it down to make syrup.
Ingredients
18 passion fruit
1 cup whipped cream
7 tablespoons sugar
5 ½ tablespoons powdered sugar
6 teaspoons strawberry sauce
0.77 lbs. (about 1 ½ cups) wild strawberries
1. Split the passion fruit into two and scoop out the flesh. Reserve the pulp and the emptied fruit
shells.
2. In a saucepan, add strawberry sauce and 7 tablespoons sugar and heat over low fire. Reduce
until you get a thick liquid. Cool.
3. Whip the cream with the powdered sugar. Add the passion fruit, reserving 6 teaspoons for
garnish.
4. Place the emptied passion fruit shells in dessert bowls and pour a spoon of strawberry sauce
into the bottom of each.
5. Place the wild strawberries on top then add the beaten cream.
6. Decorate the dish with the passion fruit and strawberry sauce. Serve with a sugared biscuit.