Passion Fruit Concentrate

This fruit is truly a passionate favorite with gourmet chefs. Known as lilikoi in Hawaii, passion fruit is strong, tart and tropical. Passion Fruit Concentrate delivers a delicious and aromatic powerhouse of flavor that is ideal for your recipes for ice creams, sorbets, mousses, and cocktails.


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Featured Recipe

Tamaya Gourmet Chilean Carica Fruit Fettuccine

Yield: 10 Servings
Source: Jiho Kim, L’Espalier - StarChefs.com 2010 International Pastry Competition

Tamaya Gourmet Chilean Carica Fruit Fettuccine:
    • 240 g. sugar
    • 900 g. Tamaya Gourmet Chilean carica fruit
    • 100 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 5 37/100 g. low acyl gellan gum
    • 2 3/10 g. sodium citrate
    • 7 g. high acyl gellan gum

Method:
1. Bring the sugar, carica fruit, and passion fruit purée to a boil in a pot.
2. Transfer the hot mixture to a Vita-Prep blender.
3. Blend on medium speed, and add the low acyl gellan gum, sodium citrate, and high acyl gellan gum one by one until each is thoroughly incorporated.
4. Turn the blender up to high speed and blend for an additional 4 minutes.
5. Pour the mixture into a brick form and cool it down so that it solidifies.
6. When it has set, use a mandolin with a tooth attachment and slice the mixture into fettuccine shapes.


Matcha Sablé:
    • 200 g. sugar
    • 200 g. almond flour
    • 3 g. salt
    • 180 g. all-purpose flour
    • 15 .g matcha powder
    • 200 g. butter

Method:
1. Preheat the oven to 350ºF
2. Combine the sugar, almond flour, salt, all-purpose flour and matcha powder in a mixing bowl.
3. Put the powders into the bowl of a standing mixer with a paddle attachment.
4. Add the cold butter and paddle the mixture until it becomes crumbly.
5. Bake the crumble until it turns dark green.
6. Remove from the oven to cool.


Toasted Coconut Sorbet:
    • 1 3/10 kg. The Perfect Purée Coconut Puree,  thawed
    • 300 g. sweetened toasted coconut
    • 193 g. sugar
    • 33 g. glucose powder
    • 85 g. water
    • 45 g. lime juice
    • 2 4/5 g. kappa carrageenan
    • 1 2/5 g. locust bean gum
    • 2 1/10 g. iota carrageenan
    • 1 2/5 g. salt

Method:
1. Steep the sweetened toasted coconut in the Coconut Puree.
2. Scale out 1 kilogram of the mixture.
3. Bring the liquid to a boil.
4. Put the hot coconut mixture in a Vita-Prep and blend in the sugar, glucose powder, water, lime juice, kappa carrageenan, locust bean gum, iota carrageenan and salt one by one into the liquid.
5. When all of the ingredients are all thoroughly incorporated, set the mixture over an ice bath.
6. When the mixture is cool, blend it again and strain it.
7. Spin the mixture in an ice cream machine to form a sorbet.


Caipirinha Fizzy Foam:
    • 300 g. carbonated water
    • 200 g. fresh lime juice
    • 90 g. cachaça
    • 5 g. kalamansi extract
    • 140 g. sugar
    • 10 g. Versawhip
    • 3 g. xanthan gum

Method:
1. Blend the carbonated water, lime juice, cachaça, kalamansi extract, sugar, Versawhip, and xanthan gum together in a Vita-Prep.
2. Place the mixture in an iSi whipped cream canister and charge with 2 CO2 cartridges and 2 N20 cartridges.


Lime Fluid Gel:
    • 400 g. fresh lime juice
    • 600 g. water
    • 4 g. high acyl gellan gum
    • 6 g. low acyl gellan gum
    • 6 g. sodium citrate
    • 250 g. sugar
    • 1 1/5 g. xanthan gum

Method:
1. Bring the lime juice and water to a boil in a small pot.
2. Put the hot mixture in a Vita-Prep blender.
3. With the blender running on low speed, carefully add the high acyl gellan gum and low acyl gellan gum into the vortex.
4. Turn the blender up to high speed and blend for 1 minute.
5. Add the sodium citrate and blend for 1 more minute.
6. Add the sugar and xanthan gum and blend for 7 minutes.
7. Chill the mixture, blend it again, and pass it through a chinois.

To Assemble and Serve:
Plate a little bit of the matcha sablé and fettuccine. Pipe a dollop of lime fluid gel onto the plate, and plate a quenelle of sorbet. Pipe the caipirinha foam onto the plate.

Complimentary Samples

Recipe List:

Passion Fruit Concentrate

A Perfect Mule
Bali Punch
Batida de Maracuja
Bite of the Iguana
Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet
Bulleit of Passion
Burnout Breeze
Captain Jack
Caribbean Express
Chocolate Salted Chocolate Cream & Passionfruit Gelée
Chocolate Tropical Fruit Bonbons
Coco Passion
Deception
El Corazon
Exotic Fruit Mousse
Eye of the Storm
Flavored Ice
Flourless Chocolate Cake with Passion Fruit Coulis
Ginger or Maryanne
Golden Glow
Golden Passion
Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette
Hala Kahiki
Halo Halo: Avocado Ice Cream and Passion Fruit Jelly
Hopper
Hurricane Snow Cone
Ipanema Fizz
Irrational Passion
Kiliki Cooler
Lilikoi (Passion Fruit) Bars
Lilikoi Butter
Lowfat Passion Fruit Dressing
Maffei Bellini
Maffei Caipirinha
Maffei Daiquiri
Maffei Margarita
Maffei Mojito
Mango Panna Cotta with Strawberry Kiwi Salsa
Mango Passion Fruit Napoleon Cake
Oaxacan Margarita
Passion Fruit Brûlée
Passion Fruit Cheesecake
Passion Fruit Curd
Passion Fruit Daiquiri
Passion Fruit Drinking Vinegar
Passion Fruit Eye Opener
Passion Fruit Gratin
Passion Fruit Ice Cream
Passion Fruit Lemonade Slush
Passion Fruit Mai Tai
Passion Fruit Mango Sauce
Passion Fruit Marinade
Passion Fruit Martini
Passion Fruit Meringue Pie
Passion Fruit Palmer
Passion Fruit Pate de Fruit
Passion Fruit Sabayon
Passion Fruit Sauce
Passion Fruit Sorbet
Passion Fruit Sushi with Coconut Rice
Passion Fruit Vinaigrette
Passion Fruit-Elderflower Ice Cream with Pistachio Cake
Passion Gimlet
Passion P'Ocean
Passion Punch
Passion Vanilla Cola
Passionate Cosmo
Passionate Punch
Passionfruit Macadamia Ice Cream
Peaches & Passion
Pina Colada Bonbons
Pineapple Passion Shake
Pork Milanese with Radish Salad and Passion Fruit Beurre Noisett
Pyrat Punch
Red Hurricane (Pomegranate & Passion Fruit)
Rye Naught
Sacsayhuaman
Siamese Dream
Soda Jerk
Sol Flare
Sonrisa (Spanish for the word: Smile)
Summer Thyme
Sweet Sydney Summer
Tahitian Passion
Tahitian Tickler
Tamaya Gourmet Chilean Carica Fruit Fettuccine
Tapioca Passion Fruit Coconut Parfaits
The Clevelander
The Quickfire
The Rum House
You Know Macumba?
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