Unsweetened Passionfruit juice
Looking for bottled or concentrate. Has anyone come across this ?
You can buy concentrate in any Market Basket which has a Brazilian isle (especially Somerville and Chelsea, but also Woburn and others) or a Brazilian store. Brands can vary, but its in glass bottles, I bought Dafruita brand last week. You can get frozen Brazilian pulp from some Brazilian markets (Casa de Carnes Solucao in Somerville is one option) or Goya frozen pulp in many places. The Brazilian pulp essentially turns into thick juice when defrosted, its free of much fibers so can be used in some recipes and is nicer, but for something like a passion fruit mousse the concentrate is a bit easier.
Sounds like a good plan at some point I may need to join you because I ate pie on Kaui and didn't have Lillikoi, been kicking myself since! I would probably do it first with the concentrate. At least in Brazil the pulp packages can vary a bit in water content -- it doesn't matter for making "fresh juices" because with passion fruit you water it down a lot. The good pulps are better tasting (still strong although less intense) so if you are setting it up with gelatin there maybe more room for error and it might be something to try when you have the proportions down. The Goya frozen pulp is probably not worth your time. There are Florida grown passion fruit available, but over $1.60 each wholesale and might have to buy a case (which might need to ripen as they are best very wrinkled).
This is one of the recipes I am considering with a butter crust like they do at Hamura Saimans on Kauai.
Lilikoi Chiffon Pie (Passion Fruit)
• 1 pkg. (.25 oz) unflavored gelatin
• ¼ c water
• 5 eggs, separated
• 1/3 c sugar
• ½ t kosher salt
• 1 c passion fruit juice (Aunty Lilikoi’s)
• ½ c sugar
• 1 9-in. pie shell, baked and cooled (dough, graham cracker, or coconut/macadamia nut)
• Whipped cream for garnish
Dissolve gelatin in 1/4 cup water.
Place egg yolks in large glass bowl (used for double boiler). Beat yolks till creamy, gradually adding 1/3 cup sugar. Add salt and passion fruit juice.
Cook over simmering water, stirring constantly, until thick and fluffy (165F).
Remove egg yolk mixture from heat and add gelatin-water mixture. Stir until gelatin has melted.
Place egg yolk mixture over ice bath or in refrigerator, stirring until partially set and cool (not cold—it will be too thick).
In separate bowl, whip egg whites until frothy, then gradually add in ½ cup sugar. Beat mixture until stiff peaks form.
Gently fold cooled egg yolk mixture into whites and pour into baked and cooled pie shell.
Refrigerate for at least two hours (or until firm)
Serve with whipped cream (or cover with “stabilized whipped cream”).
hmmm, the tartness of the passion fruit might nudge me to folding whipped cream into the gelatin base. Maybe this = a bavarian in a pie shell.....
I would definitely go the coconut macadamia graham cracker crust route for added dimension.
btw, you might really enjoy the passion fruit frozen yoghurt at Mixx in Allston; just sweet enough/not cloying/ refreshing and addictive! (caveat- flavors change daily.)
Mixx Frozen Yogurt
66 Brighton Ave, Boston, MA 02134
Mahalo Nui Loa itaunas! I just bought a bottle of Defruta and will be considering the ratio to delute.
oc, perhaps it would be best to taste the authentic version with a buttery crust before trying to fix it. The idea of folding the whipped cream into the yolks and meringue, and gelitin base would destroy completely the simple complexity of taste and texture of this most famous pie. I thought that would be obvious from the picture of the real deal. Here's another. . .
again thanks itaunas! I also picked up some guava juices to make tropical drinks!