Finally posting after such a long time! This recipe has pulled me out of my slumber-cation and pushed the passion a notch I must say. And why not? It's got my favorite fruit... passion fruit! This fruit has a juicy pulp with a fruity taste like a mix of Guava and strawberry maybe?
It gets its name from its beautiful purple flower. This is a click from my aunt's backyard in India. Lovely isn't it?
The flavor is ideal for dessert sauces, crushes, ice cream and everything yummy.
Apart from being a light dessert it also sounds less guilty with yogurt in it. Plus if you couldn't get hold of any passion fruit, you can always use any other fruit juice or pulp as the sauce layer, like mango, pineapple, orange etc.
- For the baked yogurt
- Yogurt - 1 cup
- Condensed milk - ½ cup
- Fresh cream - ¾ cup
- Vanilla essence-1 tsp
- Castor sugar-1/4 cup
- For the passion fruit sauce
- Passion fruit pulp-3/4 cup(4-5nos.)
- Sugar-3-4tsp or as per taste
- Lemon juice-a dash
- Water to bloom the gelatine--1tbsp
- 1Preheat oven to 180°C.
- 2Mix yogurt, condensed milk, cream and vanilla essence in a bowl.
- 3Pour the mixture into individual remkin bowls.
- 4Place the remkin in a baking tray filled with some water. Put the tray in the preheated oven and bake for 10-15 minutes.
- 5Allow it to cool down to room temperature. Chill for 20-25 mins.
- 6As the remkins chill, prepare the passion fruit sauce layer. Mix gelatine and water, keep aside to bloom for few minutes.
- 7In a saucepan pour the passion fruit pulp(you can pulse and strain the seeds off if you wish) , lemon juice and sugar.
- 8Once the mixture gets a little saucy texture, add the gelatine. Allow to bubble for a minute.
- 9Layer a tbs of the sauce over the baked yogurt. Allow to chill for 5-10 minutes. Enjoy!