2 cups light cream
1 1/2 cups milk
3/4 cup thawed Goya passionfruit pulp
1/2 cup white sugar
2 tablespoons hot water
3 teaspoons Knox gelatin
2 cups fresh raspberries
Zest of 1 lime
1-2 tablespoons sugar
To Make Panna Cotta:
Heat up cream, milk, passionfruit pulp and sugar in medium heavy sauce pot over medium-low heat. Cook about 15 minutes, stirring occasionally. If mixture begins to steam, turn heat down to avoid boiling. Remove from heat.
Whisk together hot water and gelatin in small bowl. Let dissolve for about 5 minutes. Stir in some hot passionfruit cream until gelatin dissolves.
Mix in gelatin mixture into passionfruit cream. Taste and add more sugar if cream is too tart. Let cool to room temperature, stirring occasionally.
Pour into 6-8 ramekins and refrigerate, covered with Saran wrap at least 4 hours.
To Make Raspberry-Lime Coulis:
Place 1 1/2 cup raspberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon, stirring until dissolved.
When the raspberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.
Serve panna cotta with raspberry-lime coulis. Garnish with fresh raspberries.
3 tablespoons sugar
2 1/2 tablespoons water
1 cup guava nectar
1/2 cup passion fruit juice
2 1/2 tablespoons lime juice
Combine sugar and water. Stir to dissolve sugar. Stir in guava nectar, lime juice and passion fruit juice.
Divide mixture among eight Popsicle molds.
(If you don't have Popsicle mold, buy 3 oz paper or plastic cups. Freeze for 3 hours or until firm. When mixture is slushy but not solid, add wood handle-the kind you use for caramel apple).
Freeze for 3 to 4 hours or until firm. Makes 8 Popsicles.
Ingredients:
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Juice of 1 lime
Salt
White Pepper
2 tablespoons butter
1 tablespoon canola oil
1/4 cup (2 ounces, a little more than 1 shot) of brandy or rum
1/4 cup thawed Goya passion fruit (maricuya) pulp
1/2 cup fresh orange juice
2 teaspoons cane sugar
1/4 cup light whipping cream (or evaporated skim milk)
Wash chicken breasts under cool running water. Pat dry with paper towels. Place between 2 sheets of wax paper and pound breasts thin. Place in large bowl, season with salt and pepper and pour lime juice over breasts. Turn once to ensure even coverage. Cover with saran wrap and refrigerate 1 hour.
Melt butter and oil in large saute pan over medium heat until butter melts. Add chicken breasts and pan fry for 3 minutes, then flip and cook additional 3 minutes. Remove from pan and set on a plate covered with paper towels.
Drain fat from pan. Add rum or brandy and deglaze saute pan, scraping bits off of pan bottom. Add passion fruit pulp, orange juice, sugar and cook over medium high heat so that liquids are lightly boiling. When liquid is reduced to about 1/2 cup, add cream and stir into juice mixture. Add chicken breasts and adjust heat so that liquid is just simmering. Cook an additional 3 minutes on each side, test for done-ness (cut breast, inside should not be pink and juices will run clear). Taste sauce and add sugar if too tart. Transfer breasts to plate and drizzle sauce on top.
Serve with Coconut Rice with Mango Chunks
