Passion Fruit Coulis
Very refreshing with Meringue glacée, the passion fruit coulis offers an exotic variation to the raspberry coulis for those who like some color and freshness.
Add a few mint leaves, if you have any, and it will complete the fresh touch.
For 6 people
10 to 15 passion fruits (depending on size)
50 g powdered sugar
1 tablespoon lemon juice
Place a sieve over a bowl.
Cut the passion fruit in half.
Scoop out the pulp with a spoon into the sieve.
Extract the juice by using a spoon or whisk.
Measure to obtain about 200 mL of juice. If you don’t have enough, add some more fruit.
Pour the sieved passion fruit juice in a pan and mix in the powdered sugar and lemon juice.
Heat up over medium heat (for 10 to 15 min.) and regularly stir until the coulis becomes smooth.
Pour the coulis in a small bottle or recipient and set to cool.
It is important not to add too much sugar. A coulis that is too sweet would not properly set off the Meringue glacée.