assion fruit – a fragrant, bright yellow and tangy pulp that reminds me of summer! The sun, the sea, romance and wild passion, like a cheap postcard, or a plot of a cheesy romantic novel, right? Well – maybe I’m a hopeless romantic, but, that is the meaning of the word ‘passion’ for me. However, when it comes to this fruit, it seems that it was named by the 16th century Spanish Catholic Missionaries in the Amazon region of Brazil, no less! They called it “flor passionis” (passion flower) or “flor de las cinco llagas” (flower of the five wounds) after its purple flower which they believed resembled the five wounds of Christ.
Passion fruit is an egg-shaped tropical fruit native to Brasil, Paraguay, and Argentina. The passion fruit has a brittle, wrinkled purple-brown rind enclosing flesh-covered seeds, something like a pomegranate or purple grenadilla (granadilla means “little pomegranate” in Spanish), which is another name for this fruit. Golden or yellow passion fruit has more light and acidic flavor whereas the purple one is highly aromatic and has a strong flavor. Fresh Passion Fruit is also very rich in nutrients; it contains antioxidants, flavonoids, vitamin A, vitamin C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein! Wow, that is one exceptional fruit, right?
Now, let’s make semifreddo! Let me remind you, is made of a flavoring, Italian meringue and whipped cream. In today’s recipe I am using passion fruit curd as my flavoring. Since I decided to fill my half sphere molds, I had to add some gelatin to my semifreddo so it would be easier to remove it from the mold. Gelatin is not a common ingredient in semifreddo, but I sometimes like to add it to my recipes, like I did in , too. I am also using a round cookie cutter 10 cm (4″) in diameter for the sablé base of my semifreddo. If you don’t have half sphere molds, feel free to pour your semifreddo into a loaf pan lined with plastic foil, and you can crumble your sables on the top. They won’t look as fancy as my half spheres, but the taste will be beautiful nevertheless!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!