Whipped Passion Fruit & White Chocolate Ganache Tart


I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.



You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.


For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)


Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.


Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

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Coconut & Vanilla Bean Rice Pudding


A very easy dessert which also serves as breakfast. This rice pudding is only sweetened with coconut sugar, that’s why it has that darker color. I used arborio rice which makes it creamier due to the fact that it is higher in starch.

This recipe serves 3.


For the Rice:

200gr of arborio rice

400ml of coconut milk

3 cups of boiling water

1 vanilla bean

½ cup of coconut sugar

Juice of ½ a lime


Chopped mango


Passion fruit



Place the coconut milk, rice, boiling water, vanilla bean scraped seeds, vanilla pod and the coconut sugar in a medium saucepan over medium heat.  Cook for 30 minutes while stirring, until most of the liquid has evaporated and the rice is cooked. Then remove the vanilla pod. Add the lime juice and mix well.

Serve with some mango, raspberries, passion fruit and mint. Enjoy.

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Mango, Passion fruit and Coconut Popsicles with Dark Chocolate & Puffed Quinoa


This is a super easy & dairy free popsicle recipe which I created last summer but it needed a picture update so I made them again. Might be still too cold to eat frozen treats outside, but not when I am all cozy indoors.

This recipe makes 9 popsicles.


For the mango/passion fruit part:

1 ½ cups of mango pieces, it can be frozen or fresh

1 tablespoon of honey

2 passion fruits

For the coconut part:

1 can of coconut milk (400ml)

4 tablespoons of honey

Juice of ½ a lime

For the chocolate shell:

100gr of dark chocolate

1 teaspoon of coconut oil

½ a cup of puffed quinoa


Place the mango, passion fruit and honey in a pan. Cook over medium heat for about 4 minutes while stirring, until you get a sort of compote. Then using a hand blender, blend it a bit. Just enough so there are not big chunks of mango. Transfer it to a small bowl and allow it to cool down for 15 minutes.

Blend the coconut milk, honey and lime.

Spoon a bit of the mango mixture into the popsicle molds. Add some of the coconut milk, then more of the mango mixture and finally top it with the coconut milk. Use a toothpick to swirl the mixtures together. Insert the sticks and freeze overnight.

Once the popsicles are frozen, start making the chocolate shell. Chop the dark chocolate and place it in a small microwave-safe bowl. Add the coconut oil, and melt it in the microwave for 30 second intervals at a time. Stirring in between until it is completely melted. Have the quinoa ready on a plate. Cover a large plate or tray with plastic film.

Remove the popsicles from the freezer. Pour some warm water over them so you can detach them from the molds. I used silicone molds this time which are super easy to detach, so no hot water needed. Using a spoon, just drizzle some of the chocolate shell over on popsicle and then quickly sprinkle some popped quinoa. The chocolate will harden quickly so you have to be fast (do only one at a time). Place the popsicle on the plate with plastic film. Repeat for all. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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Passion Fruit and Cream Cheese Swirl Skillet Brownie


The other day I made brunch for a good friend of mine, who I met while I lived in Dallas. It has been 6 years since we lived in the States. Time does fly! And the funny thing is, we now both live in Amsterdam. For old time’s sake, I wanted to make an American style brunch! This skillet brownie is what I made for dessert.


I love the combination of passion fruit and dark chocolate. I like adding passion fruit to desserts because it adds a nice tanginess which cuts out the sweetness a bit. For Valentine’s Day I also made this combination to surprise my hubby. I made a chocolate soufflé with a passion fruit – white chocolate ganache center. You can find this recipe by clicking here.

Once the brownie is baked, you could wait for it to cool down and slice it into pieces. But the fun part of making it in a skillet is just grabbing some spoons and digging in while it is still hot! Just make sure to be careful so you don’t burn your tongue. The day I wanted to make it, I couldn’t find fresh passion fruit. So I went to a Brazilian store called Finalmente Brazil, and bought frozen passion fruit pulp there. I love that store because they sell frozen exotic fruit pulp which can be hard to find here.

This recipe is enough for a 23cm skillet, but you can also make it on 22cm square baking pan.


For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the passion fruit swirl:

200gr of cream cheese

3 tablespoons of the passion fruit pulp reduction (if you buy the frozen pulp it is 200gr, if you use fresh passion fruit, use 10 units)

1/3 cup plus 1 tablespoon of powdered sugar


First reduce the passion fruit pulp in a pan over medium heat until it becomes very thick. If you don’t want to or can’t get the frozen passion fruit pulp, you can get about 10 fresh passion fruit. Blend the pulp with the seeds, then pass them through a sieve and then reduce the liquid in a pan until you get about 3 tablespoons of a concentrated thick pulp. It should have a syrup-like consistency.

Transfer 3 tablespoons of the reduced pulp into a medium bowl. Add the cream cheese and mix until combined, then slowly add the powdered sugar. You can use an electric mixer to do this or just whisk it by hand. Set aside.

Preheat the oven to 180C/350F. If you are using a skillet, grease it with some vegetable oil or butter and then dust the skillet with some cacao powder or flour. If you are using a baking pan, just line it with parchment paper (this makes cleaning up later a bit faster).

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it with 30 seconds intervals, stirring in between, until it has all melted. Allow it to cool for a few minutes.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined. Pour the batter into the prepared skillet or tray. Using a spoon, add the cream cheese mixture on top of the brownie batter. Then grab a knife and swirl it around the batter to make swirls.


Bake for 30 to 35 minutes. It is the nicest while it is still warm and the cream cheese part is still a bit gooey. So just dig in as soon as it comes out of the oven!

Chocolate Soufflé with a Passion Fruit – White Chocolate Ganache center


Growing up in Peru, I drank liters and liters of fresh passion fruit juice. It is such a delicious treat. In the summer I would blend it with lots of ice. I would also eat it a lot in ice cream form and in other desserts. I love the combination of it with chocolate.

I wanted to make a souffle recipe for Valentine’s Day, since it always has a wow factor when you cut into it and find a melted center. But I wanted to make something different, not overly sweet and not red or pink. So I made a passion fruit and white chocolate ganache filling which would melt in the oven.

Making the soufflé is very easy. The only thing that is a bit delicate is the moment where you have to take the soufflé out of the mold and flip it onto the plate.  This is where you have to be careful, so it doesn’t break in the process. But if you are not feeling adventurous enough, they are individual servings so you can always just plate it without taking it out of the mold. And that is foolproof.

This recipe makes 4 soufflés.


For the Passion fruit ganache:

5 passion fruits

1 tablespoon of sugar

100gr of white chocolate

50ml of heavy cream

For the chocolate soufflé:

125gr dark chocolate, chopped

123gr butter, melted

4 eggs

7 tablespoons of sugar

2 tablespoons of all-purpose flour, sifted

1 teaspoon of vanilla extract

To prepare the ramekins:


Cocoa powder


To make the ganache:

Blend the passion fruit pulp to break the seeds.  Pass the pulp through a sieve and discard the seeds.

Pour the passion fruit pulp into a small pan, add the sugar and cook for 4 minutes over medium heat.  Stir constantly to avoid it from sticking to the bottom.  Pour the pulp into a small bowl and set aside.

Place the chopped white chocolate and cream in a bowl. Over a water bath, stir until the chocolate has completely melted. Then add the passion fruit pulp and stir until combined.

Pour into a bowl; allow to cool down a bit before covering it with plastic film and putting it in the fridge overnight to firm up.

To make the soufflé:

Place the chopped chocolate and vanilla extract in a bowl. Pour the melted butter into the chocolate and stir until the chocolate has melted. If it hasn’t melted completely, pop it in the microwave for 30 second intervals until it has completely melted.

In another bowl, beat the egg yolks with half of the sugar until it turns pale. Add the melted chocolate mixture and stir until combined.

In another bowl, beat the egg whites with the remaining sugar until you have a merengue with stiff peaks.

Fold the merengue into the chocolate mixture.  Finally fold in the flour. Cover with plastic wrap and leave it in the fridge for 2 hours.

Preheat the oven to 180C/350F

To prepare the ramekins, grease them with butter and then add a small amount of cocoa powder and rotate them to allow the cocoa powder to stick to all the buttered surfaces.

To assemble each soufflé, fill about 2/3 of the prepared ramekin with the soufflé mixture, then place about 1 tablespoon of the ganache in the center. Finally cover the ganache with a bit more of the soufflé mixture. You don’t want to fill the whole ramekin as it needs space to rise. Overall, it should be filled to about ¾. Give it a light tap to get rid of any air. Be gentle, you don’t want the filling to sink to the bottom either.


Bake for 20 minutes.

Once they are baked, carefully pass a knife through the edges of the ramekin to detach the soufflé. Put a plate over it and then carefully turn it over. Serve right away.

Beet and Quinoa Salad with Warm Goat Cheese and a Passion Fruit Vinaigrette

beet salad

I love the natural sweetens of beets and its vibrant color. All the ingredients of this salad make it a very filling meal.  The crispy and warm goat cheese complements the beets and blackberries perfectly. I only plated a bit for the picture but ended up eating a big bowl of it.  This recipe serves 4 as a main course.


1 cup of quinoa

½ red onion, thinly sliced

2 beets, roasted

150gr blackberries

2 avocados, diced

70gr pecans, chopped

200gr goat cheese

1 egg, beaten

100gr flour

½ cup of panko

Vegetable oil

Passion fruit Vinaigrette:

3 tablespoons of passion fruit jam

1/4 cup of olive oil

4 tablespoons of white vinegar

Juice of 1 lime

1 teaspoon of honey

Salt to taste


beet dressing

First, roast the beets in an 180C/350F oven for about 40-45 minutes.  You can also boil them until tender. Then allow them to cool down before peeling and slicing them.  You can slice them any way you like. I decided to make it like a carpaccio using a small ring mold that I placed in the center of the beet to cut it through. Once I got a small cylinder form, I thinly sliced it to get that carpaccio look.  The remaining pieces of beet, you can just chop and mix with the cooked quinoa later.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the vinaigrette, just put all the ingredients in jar and give it a good shake until it emulsifies. You can adjust the proportions to your taste if you like it more acidic or sweeter.

To prepare the cheese, cut it into small medallions, coat each piece with flour, then the beaten egg and finally the panko.  Pour some vegetable oil in a nonstick pan.  Over medium heat, pan-fry the goat cheese.

To plate up, you can arrange all the ingredients nicely on a plate or if you want to just be quick, mix it all in a big bowl with the vinaigrette and then serve it.