A passion fruit and papaya verrine is perfect for those Valentine couples out there who seeks that ” passion” back. Four layers verrine with a bottom layer of Passion fruit to light up the mood, a second of crumbled sweet wafers, a third of papaya to make it slightly more exotic and a final topping of sweet mascarpone frosting and shredded coconut.
This dessert screams “passion” with its major ingredient being passion fruit. To control the acidity of the passion fruit the cheese frosting and papaya are a great balance. The end result is a tropical, light and sexy bite. Perfect for Valentine’s day!
Let’s talk passion fruit; this is a quite vague term in English because in Spanish you get different terms/names for the different types of passion fruits. The two I see the most is the purple and yellow kind; their taste is quite similar. The yellow one is twice the size as the purple one and is called Maracuya in Spanish. There are also other types of passion fruit like the banana shape or the granadilla which are not as common in our western world. For this recipe you can use the purple or yellow type without problem. Simply cut the fruit into two and take out with the help of a spoon the inside. The grains of the passion fruit are fully comestible and give an extra crunch to the dessert. It’s always a good idea to taste the fruit before, because passion fruit when not ripe can be quite sour. In this case add a touch of honey or syrup to help balance its acidity.
This dessert is simple, light and filled with tropical flavours and to make it a tad more rich a nice mascarpone topping. The middle part, I’ve used those small wafers, simply crunched them with the hands and kept one for decoration. This fruity dessert is perfect for Valentines out there, who want to bring back the passion with the help of passion fruit!
Cheezy Passion Verrine
Makes 2 portions | Difficulty:easy | Preparation: 10 minutes
- 4 passion fruit (purple) or 2 (yellow passion fruits)
- 100g papaya
- 150g of mascarpone
- 2 tbsp of icing sugar
- 20g of sweet wafers (obleas)
- shredded coconut (optional topping)
- Cut the passion fruits in two and add its interior to the verrines (check acidity, if too acid add a tad of honey)
- Crumble with the hands the wafers, add to the verrines
- Cut the papaya into small dices, add to the verrines
- Mix the mascarpone with the icing sugar, add to a cornet (check how to make one here) and twirl some on top of each verrines
- Top with an extra mini wafers and shredded coconut