The passion fruit is one of the tropical fruits par excellence. Originally from Central and South America, it is known by several names: passion fruit, passion fruit and chinola. It is in Venezuela where they call it passion fruit and in English it receives the suggestive name of passion fruit.
The passion fruit is an excellent fruit to prepare different desserts due to its accentuated flavor, which is why it is one of the darlings in confectionery. On this occasion, we prepare a passion fruit marquise with María cookies, simply a delicious option to share as a snack or as a dessert after lunch. If you want to enjoy this delight, keep reading and discover in this article how to make passion fruit marquise.
Ingredients to make Passion fruit Marquesa:
- 3 large passion fruit
- 400 milliliters of condensed milk
- 400 milliliters of liquid milk
- 30 grams of cornstarch
- 2 packages of Maria cookies (400 grams)
- 1 envelope of passion fruit flavored gelatin (20 g)
How to make Marquesa de passion fruit:
- To prepare the marquesa de maracuyá or parchita recipe, remove the pulp from two of the fruits and reserve the third for topping.
- Blend the pulp without added water for about 30 seconds on low power. Strain the juice directly into a pot.
- Pour the condensed milk and half of the liquid milk into the pot. Heat the preparation, but do not let it boil.
- While the mixture is heating up in the pot, dissolve the cornstarch in the rest of the milk, which cannot be cold.
- Add the dissolved cornstarch to the pot, mix and let the preparation thicken.
- With the cream still hot, cover the bottom of the moldor container that you will use to make the passion fruit marquise with one or two tablespoons.
- Then lay out the first layer of cookies. Repeat these steps until you leave at least 2 centimeters free.
- Finish with a layer of cream and allow to cool completely before refrigerating
- For the coverage of the passion fruit marquise, take the passion fruit that you reserved and extract the pulp.
- Separate two tablespoons of the pulp and crush the rest. Strain the juice obtained to remove the seeds.
- Prepare the gelatin according to the instructions, but make the following modifications: first, reduce the amount of water you are going to use a little, that is, if it asks for 400 ml of water, prepare the gelatin with 350 ml.
- Second, replace part of those 350 ml of water with the passion fruit juice you obtained.
- Trick: if you can’t find passion fruit-flavored gelatin, you can use plain gelatin
- Mix the gelatin with the two tablespoons of passion fruit pulp and, once integrated, cover the marquise with this preparation
- Let it cool completely in the fridge so that it can set well
- Clever! After about 3-4 hours, the passion fruit marquise will be ready to serve. Enjoy this exquisite dessert.
