292411 Thu Apr 03 16:11:38 -0800 2003 5 27 General Chowhounding Topics 0 1595913 I heard this mentioned in another post and was wondering how you make it.....it sounds divine! Thu Apr 03 16:11:38 -0800 2003 0 samone 1 1595923 a friend of mine made a passionfruit mousseline once and filled a chocolate cake with it. mama mia... i believe the mousseline technique is to make either a swiss or an italian meringue and then add some creamy element...wait, i'm making this up. i don't really know any of this technical stuff. but you could do a meringue that is stabilized with hot sugar syrup, then fold in passionfruit pulp and, if you like, some whipped cream. not a buttercream, but kind of a similar vibe. Thu Apr 03 17:18:53 -0800 2003 1595913 0 emily 2 1595928 You don't want to add whipped cream to meringue as cream, or any fat, makes the whites in meringue break down. Make buttercream and add passion fruit pulp (pass it through a strainer to extract the seeds and use the juice). Start with a little bit and taste as you go. Buttercream can handle more liquid than you would think, but also keep in mind that passsion fruit is quite strong, especially the fresh stuff. Liz Thu Apr 03 18:40:18 -0800 2003 1595923 0 Liz 1 1595955 Sorry I didn't post this PARAPHRASE of the recipe sooner ... I couldn't find the cookbook. This is from The Cake Bible by Rose Levy Beranbaum (Morrow, 1988, ISBN: 0-688-04402-6) Passion Fruit Curd This freezes well. 4 egg yolks 1/2 cup sugar 1/4 cup unsalted butter pinch of salt (I'd swear I've never included this) 3.5 oz passion fruit juice Don't use an aluminum pan. Beat sugar, eggs until well blended. Add everything else and cook over medium-low heat until it thickens and resembles hollandaise. Stir constantly. It should thickly coat a wooden spoon but still pour. Don't let it boil. When thickened pour through a strainer into an airtight container and refrigerate. Yield: 1 cup. You will need 3/4 cup for the buttercream. Neoclassic buttercream 6 large egg yolks 3/4 cup white sugar 1/2 cup light corn syrup 1 pound butter, softened 3/4 cup passion fruit curd NOTE: I always make a double batch of the basic buttercream and have found it works best to flavor the buttercream as soon as it has cooled to room temperature rather than chilling it and adding the flavoring later. I will usually divide the buttercream into two equal portions and flavor each as I want. You need a good, strong mixer for this. I have a Kitchenaid K-5. Butter the interior of a heatproof glass measuring cup. Beat yolks until thick and light in color. Bring sugar and corn syrup to a full boil (lots of bubbles on surface). Pour into measuring cup. Immediately start pouring the hot syrup into the eggs. If you are using a hand mixer just add it in a steady stream, keeping the syrup away from the beaters. If you are using a stand mixer like the Kitchenaid model, turn the mixer off, add a bit of syrup and immediately turn the mixer on very high speed for about 5 seconds. Repeat this over and over until the sugar syrup has all been incorporated into the yolks. You can slowly increase the amount of syrup you add with each addition. Towards the end you'll have to use a rubber scraper to get the last of the syrup out of the measuring cup. Whichever way you incorporated the syrup, once that's done continued beating the mixture until it is cool. This will take a while. Gradually add the butter. When all the butter is incorporated, add the flavoring, in this case the curd. You can also add 1 tsp passion fruit essence if you have it. It is sold by La Cuisine in Alexandria, Virginia. This can be frozen for 6 months or more or stored in the refrigerator, airtight, for a week. Let it come to room temperature before beating to restore the texture. A single recipe will generously frost a nine inch cake with two 1-1/2 inch layers or three 1 inch layers. OTHER FLAVORINGS Chocolate: 6 oz melted and cooled bittersweet chocolate Coffee: 2 tbsp instant espresso dissolved in 1 tbsp boiling water with (optional) 2 to 4 tbsp Kahlua Mocha: Combine the two flavors above Maple: Replace the corn syrup with an equal amount of maple syrup and add 2 tsp maple extract at the end Raspberry: 1/2 cup lightly sweetened raspberry sauce Strawberry: 1/2 cup unsweetened strawberry puree Thu Apr 03 23:45:53 -0800 2003 1595913 0 Timowitz 2 1595957 Thanks for beating me to it! In the past, I had access to a great frozen French passion fruit puree, which was perfect for this recipe. I wonder what product others have used - finding fresh passion fruits is not always so easy. Fri Apr 04 00:07:28 -0800 2003 1595955 0 David 3 1596015 I live in a diddly-doo burg in the midwest and can usually find passion fruit (99 cents each, not cheap) at a local megastore (kind of a regional Wal-Mart). They just reappeared for the first time in a while (since I wasn't looking for them, I have no idea how long they were out of stock; I assumed they were out of season). I figure if they're available here, they should be available most anywhere. Goya markets passion fruit juice, and a Napa based company whose name I forget also markets them, but if you contact them by email all they give you is a list of the distributors in your area, so you'd have to call the distributor. The only juices I've seen in the area were nectars (one with apple and pear juice in the mix, the other more of a chemical brew which I saw in an Oriental market). Fri Apr 04 17:41:50 -0800 2003 1595957 0 Timowitz