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Ingredients
- 1Â 1/2 c. Fresh passion fruit
- 1 c. Sugar
- 1/3 c. Water
- 2 lrg Large eggs
- 1/4 c. Sugar
- 1 pch Salt
- 6 Tbsp. Cake flour
- 1/4 c. Sugar
- 1/4 c. Water
- 1/4 c. White rum
- 1Â 1/2 c. Passion Fruit Puree from above
- 1/3 c. White rum
- 1Â 1/2 env Gelatin
- 1Â 1/2 c. Heavy cream
- 1 env Gelatin
- 2 Tbsp. Water
- 1/3 c. Passion Fruit Puree from above
- 1/2 c. Apple jelly
Directions
- For the Passion Fruit Puree, juice the fruit to make 1 1/2 c. juice and combine with the sugar and water in a large saucepan. Bring to a boil over medium heat, lower heat and simmer about 5 - 10 min, till slightly reduced. Puree, strain and chill. Reserve a Tbsp. of the seeds for the glaze.
- For the Biscuit Layer, beat the yolks with half the sugar till very light. Beat the whites with the salt to a very soft peak and beat in the remaining sugar in a stream, beating to a hard peak. Fold the yolks into the whites, then sift over and mix in the cake flour. Pipe the batter with a 1/2-inch plain tube to make a 10-inch disk on a paper-lined baking pan. Bake the layer at 350 degrees about 10 min. Slide the paper to a rack to cold the layer.
- For the syrup, bring the sugar and water to a boil and cold. Stir in the rum.
- For the Bavarian, place the 1 1/2 c. Puree in a large bowl. Place the rum in a small bowl and sprinkle the gelatin on the surface. Let soak 5 min then place over simmering water to heat. Whip the cream till it holds its shape and set aside. Beat some of the puree into the gelatin mix, then beat the gelatin into the remaining puree. Mix in the whipped cream.
- To assemble the dessert, trim the Biscuit Layer to an even 9-inch diameter and place it in the bottom of a 10-inch springform pan. Moisten it well with the Rum Syrup. Pour the Bavarian over and smooth the top. Refrigerateto set the Bavarian.
- For the glaze, soak the gelatin in the water. Combine the Puree and the jelly and bring to a boil. Add in the soaked gelatin and return to a boil. Pass through a very fine strainer and stir in the reserved seeds. Cold at room temperature.
- Pour the cooled glaze on the Bavarian and tilt to cover the surface. Refrigerateagain to set the glaze.
- Loosen from the pan with a knife to unmold.
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