Time 20m Yield 6 servings Number Of Ingredients 5 Steps:
Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours. When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.
Time 5m Number Of Ingredients 5 Steps:
Place all the ingredients in a blender and blend until smooth.
Time 20m Yield Serves 2 Number Of Ingredients 0 Steps:
Place the cream in a bowl and whisk until it slightly thickens and forms soft peaks which slightly hold their shape. Gently whisk in the icing sugar and orange juice. Cut the passion fruit in half and scoop out the pulp and seeds. Loosely fold half into the cream mixture and then cover the bowl with a clean tea towel and put into the fridge. Mix the remaining passion fruit with Cointreau and divide between two glasses. Place the glasses into the fridge too and chill for at least 10 minutes. When ready to serve, spoon the cream onto the glasses and decorate with orange zest.
Time 10m Yield 4-6 servings. Number Of Ingredients 4 Steps:
Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.
Time 10m Number Of Ingredients 4 Steps:
Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée. Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Yield Makes 16 servings (about 110 kisses) Number Of Ingredients 12 Steps:
Make meringues: Preheat oven to 175°F and line 2 large baking sheets with parchment paper. Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks. Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.) Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours. Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack.. Make fool while meringues bake: Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften. Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp. Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day. Serve fool with meringues.
