Passion fruit's 300+ seeds contain more pectin than apples, which naturally thickens this pudding without any gelatin.
Passion Fruit Ice Cream Pudding
Treat your taste buds to a tropical twist this holiday season with our luscious Passion Fruit Ice Cream Pudding! Featuring the zesty brightness of fresh passion fruit and the creamy goodness of homemade ice cream, this delightful dessert is a breeze to whip up and sure to impress your guests. Perfect for celebrating Christmas in style, it's a refreshing finale to any festive feast!
Prep
15
min
Cook
300
min
Serves
8
people
Level
intermediate
The Story
This Brazilian-French hybrid emerged in 1980s São Paulo when French-trained pastry chefs discovered passion fruit's natural acidity could cut through ganache like a machete through jungle vines—suddenly Rio's street vendors were serving sophisticated parfait glacé that made Parisian dessert trolleys look positively pedestrian, proving that tropical fruit and European technique create magic when nobody's watching the rulebook.
Regional Twist
In Bahia's Salvador region, they swap the dark chocolate for white chocolate infused with coconut rum and double the passion fruit pulp, creating a boozy tropical bomb that locals call 'sobremesa da praia.'
📝 Ingredients
Shopping List
- 200 g dark chocolate
- 200 g heavy cream
- 200 ml passion fruit pulp
- 2 units sweetened condensed milk
👨🍳 Instructions
- 1
Melt the dark chocolate in the microwave.
- 2
Add the hot heavy cream to the melted chocolate and mix well.
- 3
Pour the ganache into a mold with a hole in the middle and place it in the freezer.
- 4
In a blender, combine the passion fruit pulp, heavy cream, and sweetened condensed milk, all well chilled, and blend until smooth.
- 5
Pour the blended mixture over the ganache that has set and return it to the freezer for about 5 hours, or preferably overnight.
- 6
To unmold, warm the mold slightly over the stove or with a torch.
💡 Pro Tips
- ✓Heat your heavy cream to 180-185°F before adding to melted chocolate to create a proper emulsion - cooler cream will cause the chocolate to seize and separate.technique180-185°F
- ✓Chill your passion fruit pulp, cream, and condensed milk to 35-40°F before blending to prevent ice crystals from forming and ensure a smoother final texture.ingredient35-40°F
- ✓Allow the ganache layer to set for exactly 45-60 minutes in the freezer before adding the passion fruit mixture - this prevents the layers from mixing while ensuring proper adhesion.timing45-60 minutes
- ✓Use a 1:1 ratio of chocolate to cream by weight for the ganache to achieve the ideal firmness that won't crack when frozen but remains sliceable.technique1:1 ratio by weight
- ✓Warm your mold to exactly 100-110°F when unmolding - higher temperatures will melt the outer layer while lower temperatures won't release the dessert cleanly.equipment100-110°F
Share this recipe
Prep
15
min
Cook
300
min
Serves
8
people
Level
intermediate
Share this recipe
Passion fruit's 300+ seeds contain more pectin than apples, which naturally thickens this pudding without any gelatin.
Passion Fruit Ice Cream Pudding
Treat your taste buds to a tropical twist this holiday season with our luscious Passion Fruit Ice Cream Pudding! Featuring the zesty brightness of fresh passion fruit and the creamy goodness of homemade ice cream, this delightful dessert is a breeze to whip up and sure to impress your guests. Perfect for celebrating Christmas in style, it's a refreshing finale to any festive feast!
The Story
This Brazilian-French hybrid emerged in 1980s São Paulo when French-trained pastry chefs discovered passion fruit's natural acidity could cut through ganache like a machete through jungle vines—suddenly Rio's street vendors were serving sophisticated parfait glacé that made Parisian dessert trolleys look positively pedestrian, proving that tropical fruit and European technique create magic when nobody's watching the rulebook.
Regional Twist
In Bahia's Salvador region, they swap the dark chocolate for white chocolate infused with coconut rum and double the passion fruit pulp, creating a boozy tropical bomb that locals call 'sobremesa da praia.'
📝 Ingredients
Shopping List
- 200 g dark chocolate
- 200 g heavy cream
- 200 ml passion fruit pulp
- 2 units sweetened condensed milk
👨🍳 Instructions
- 1
Melt the dark chocolate in the microwave.
- 2
Add the hot heavy cream to the melted chocolate and mix well.
- 3
Pour the ganache into a mold with a hole in the middle and place it in the freezer.
- 4
In a blender, combine the passion fruit pulp, heavy cream, and sweetened condensed milk, all well chilled, and blend until smooth.
- 5
Pour the blended mixture over the ganache that has set and return it to the freezer for about 5 hours, or preferably overnight.
- 6
To unmold, warm the mold slightly over the stove or with a torch.
💡 Pro Tips
- ✓Heat your heavy cream to 180-185°F before adding to melted chocolate to create a proper emulsion - cooler cream will cause the chocolate to seize and separate.technique180-185°F
- ✓Chill your passion fruit pulp, cream, and condensed milk to 35-40°F before blending to prevent ice crystals from forming and ensure a smoother final texture.ingredient35-40°F
- ✓Allow the ganache layer to set for exactly 45-60 minutes in the freezer before adding the passion fruit mixture - this prevents the layers from mixing while ensuring proper adhesion.timing45-60 minutes
- ✓Use a 1:1 ratio of chocolate to cream by weight for the ganache to achieve the ideal firmness that won't crack when frozen but remains sliceable.technique1:1 ratio by weight
- ✓Warm your mold to exactly 100-110°F when unmolding - higher temperatures will melt the outer layer while lower temperatures won't release the dessert cleanly.equipment100-110°F