Passionfruit Bavarian Cream Dessert
Indulge in the tropical elegance of a Passionfruit Bavarian Cream Dessert, a silky-smooth treat that combines the tangy sweetness of passionfruit with the luscious creaminess of a classic Bavarian cream. This decadent no-bake dessert features a delicate blend of fresh or canned passionfruit pulp, airy whipped cream, and a velvety custard base infused with vanilla for a fragrant touch. With a balanced interplay of fruity tartness and creamy richness, it’s an ideal make-ahead option for dinner parties or special occasions. Each serving is adorned with a dollop of vibrant passionfruit pulp and a sprig of fresh mint, adding a burst of color and flavor that makes this dessert as stunning as it is delicious. Perfect for summer entertaining or anytime you crave a refined tropical delight, this recipe is a must-try for lovers of passionfruit and sophisticated desserts alike.
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Recipe Information
Ingredients
- 200 ml passionfruit pulp (fresh or canned)
- 100 g granulated sugar
- 10 g gelatin powder
- 50 ml cold water
- 4 egg yolks
- 250 ml whole milk
- 1 tsp vanilla extract
- 300 ml heavy cream (for whipping)
- 2 tbsp optional passionfruit pulp (for garnish)
- 4 optional mint leaves (for garnish)
Instructions
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes. Set aside.
In a medium saucepan, combine the passionfruit pulp and 50g of the granulated sugar. Heat over medium-low heat until the sugar dissolves, but do not boil. Remove from heat.
In a separate bowl, whisk the egg yolks with the remaining 50g of granulated sugar until pale and creamy.
In another saucepan, gently heat the milk over medium heat until it begins to steam but not boil. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. Be careful not to let it boil.
Remove the custard from the heat and stir in the bloomed gelatin until completely dissolved. Next, stir in the passionfruit mixture and vanilla extract. Let it cool to room temperature, stirring occasionally to prevent a skin from forming.
Once the custard mixture is cool, whip the heavy cream to soft peaks. Gently fold the whipped cream into the custard mixture in three batches, taking care not to deflate the cream.
Pour the mixture evenly into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To serve, garnish each dessert with a little extra passionfruit pulp and a mint leaf, if desired.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 147.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 621 mg | 48% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
