| For the Filling: |
| • | 1/3 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 envelope unflavored gelatin |
| • | 1/4 cup cool water |
| • | 1 lb. cream cheese, at room temperature |
| • | 1 cup sugar |
| • | 5 egg yolks |
| • | 1 1/2 cups heavy cream |
| |
| Method: |
| 1. | Sprinkle gelatin over the water and let sit. |
| 2. | In a medium bowl beat together the cheese and 1/2 cup of the sugar. |
| 3. | In a double broiler over barely simmering water, whisk the egg yolks and remaining 1/2 cup of sugar together until pale in color, about 3-4 minutes. |
| 4. | Cook the mixture until it thickens and coats the back of a spoon. Stir in gelatin off the heat and whisk gently until completely dissolved. |
| 5. | Stir in the Passion Fruit and mix the egg mixture into the cheese mixture, scraping down the sides of the bowl occasionally. |
| 6. | In a medium bowl, whip the cream until it forms soft peaks, do not over mix. |
| 7. | Gently fold the whipped cream into the cheese egg mixture. Pour into molds, level the top, refrigerate until chilled and firm. |
| |
| |
| For the Topping: |
| • | 1/8 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/3 cup orange juice, no pulp |
| • | 1 tsp. gelatin |
| |
| Method: |
| 1. | In a small pan, mix the Passion Fruit and water. |
| 2. | Sprinkle the gelatin over the liquids. Let mixture sit for a minute. |
| 3. | Warm mixture over low heat, do not boil. When gelatin is melted take off heat. |
| 4. | Pour into a medium bowl and pur into a cold water bath. When mixture thickens pour over top of cake. |
| 5. | Refrigerate until set.passion |
