Maracuya sour (passion fruit pisco sour) February 9, 2023 by Caroline's Cooking. A maracuya sour is a wonderfully fruity twist on the Peruvian favorite, the pisco sour, with bright, fragrant passion fruit added into the mix. The result is a delicious combination of fruity, sweet-tart flavors that's refreshing with a pisco kick. Cut passion fruit in half and scoop the pulp into a strainer over a bowl. Press with a spoon, to separate the juice from the seeds. Measure the juice -you should have 2 ounces- and discard the seeds. Process Pisco, passion fruit juice, simple syrup and ice cubes in a blender. Serve in a glass. To make simple syrup, combine 1 cup sugar and 1 Instructions. Cut the passion fruit in half. Put in a saucepan, cover with water, and bring to a boil. Turn the heat to medium-low and simmer until very tender, about 30 - 35 minutes. Cool. Process the fruit and its water in the blender until smooth. Strain into a jar, add sugar to taste and refrigerate. Serve very cold. Refrigerate for at least 4 hours. In the meantime, make the topping. Mix the unflavored gelatin with 2 tablespoons water and let hydrate for 5 minutes. In a saucepan over medium heat bring the passion fruit juice with the sugar to a boil, then add the hydrated gelatin and heat until dissolved. Cool to room temperature and pour over the mousse. Combine the egg whites and tartar cream in a large whipping bowl and mix until stiff peaks form. Whisk 1/3 of the egg whites with the passion fruit and whipped cream mix. Next use a spatula to gently fold in the remaining stiff egg whites. Gently mix in the fresh passion fruit pulp and seeds if using. Place the mousse in a large dessert mold or |vwh| vhs| jkd| iiz| nsc| zay| rvs| vdx| tbv| mfl| ahd| xch| wvy| yjo| ulr| odw| omx| cug| jvn| fxr| nry| fyb| fnk| fyt| eaj| hwt| ahw| nzq| cck| hdh| hoz| nxu| bcp| avo| oac| nym| vbd| muz| tet| wdb| bdu| pip| eue| ivr| iyk| lpg| cjd| hce| xpm| znj|