Quick Mini Passion Fruit Puddings For Easter – a delicious recipe with lemon juice, mascarpone, sugar, mango coulis. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the passion fruit. Using a teaspoon, remove the pulp and pass the fruit through a small sieve to catch the juice. You must obtain 2 3/4 tablespoons of juice.
2
Add the passion fruit juice to the lemon juice.
3
Put the mascarpone and sugar in a saucepan and gently heat until the sugar dissolves. Then, boil the mixture until bubbles begin to form on the surface.
4
Remove the mixture from the heat and stir in the juice. The texture of the cream will thicken and change during this process.
5
Divide the mixture among 8 small espresso cups or small bowls.
6
Place the containers in the refrigerator overnight.
7
Decorate each bowl with a touch of mango coulis (you can substitute mango chunks and one teaspoon of sugar) and serve with piroulines.
148
kcal
Calories
38
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 16 passion fruits depending on size, 2 1/2 tablespoons lemon juice, 2 cups mascarpone, 150 grams sugar, and more.
Yes, Quick Mini Passion Fruit Puddings For Easter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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