Passion fruit dessert
I don't know if many of you know it, but paradoxically I am not "sweet", that is, I am not dying for candy; My weakness is salty.
I try the desserts, I like it a little after lunch, but I am not one of those people whose weaknesses are the desserts, although when I tell them that one is good, it is because it is good ... Well, my favorite sweet is this dessert that I discovered in One of the Pastry shops in Santo Domingo, De La Casa Pastelería, is called Delicias de Chinola (Maracuya). When I tried it, I recognized it as my favorite sweet and although I do not have the exact recipe, I have made an imitation and my family has told me that it has remained practically the same and very rich. It is a cold dessert, excellent for these hot days.
Passion fruit dessert
Now in my country cups are being used as a type of "tequila shoot" to place some desserts, and coincidentally I found these mini glasses to put this dessert and they look super flirty. Here I happen as I did
INGREDIENTS
Maria cookies
Chinola juice (passion fruit) concentrate (it is thick, it comes frozen with sugar to only add water; if they do not get it, take out natural juice without seed and add sugar)
Chantilly cream
1 natural chinola (passion fruit)
THIS IS THE CHINOLA OR MARACUYA, in case in their countries they are called different
Passion fruit dessert
Preparation
In a container put some concentrated juice of chinola (maracuya). Add a little water and dip the Maria cookies in this juice for about 10 minutes.
Passion fruit dessert
At the bottom of the container where you will serve the sweet cream chantilly, then a layer of cookies soaked in the juice, a layer of chantilly and so on.
Passion Fruit Cake
To put on the top, mix another bit of the concentrated juice with the pulp with seeds of the 1 chinola and put on top to decorate.
Put in the fridge and serve very cold.
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