Best 3 Hearts Of Passion Recipes

PASSION FRUIT HEARTS

Steps:

• Halve the passion fruit, discard the seeds and scoop the pulp into asmall bowl and set aside.
• Combine the jelly, lemon juice, 6 tablespoons water and sugar in amedium-size saucepan over medium-high heat and bring to boil. Reducethe heat and simmer five minutes. Add the passion fruit and poach fiveminutes.
• Meanwhile, combine the gelatinwith 1/4 cup warm water and the vermouth in a medium-size bowl and setaside 5 minutes to soften.
• Pour the hot passion fruit mixture through a sieve into the softenedgelatin. Use the back of a woodenspoon to press as much as possible ofthe jell-like substance from the passion fruit. Stir until dissolved, then empty into a food processor or blender.
• Add the ricotta cheese to the fruit mixture and puree until smooth. Pour into four lightly greased, 4-ounce heart-shaped molds, loosely cover with plastic and refrigerate 4 hours to set completely.
• To unmold the hearts, run a sharp knife around the inside edges of each mold. Immerse the molds in warm water for a few seconds, dry them and invert onto a serving platter; angle the point of each heart toward the center of the platter. Remove the molds, scatter strawberriesaround them and serve.

HEARTS OF PASSION

Steps:

• Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight.
• To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.

HEARTS OF PASSION

Steps:

• Using a ladle, fill the mold with milk chocolate.
• When it is full, empty the excess chocolate back into the bowl.
• The inside of the molds should be evenly coated.
• Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet.
• Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean.
• (When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks).
• You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and passion fruit juice in a pan and scald the mixture.
• Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
• Add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender.
• Allow the mixture to come to 85 degrees F.
• Place the mixture in a piping bag and pipe it into the chocolate filled molds.
• Let set overnight.
• Apply milk chocolate to the bottoms of each cavity with an offset spatula in order to seal them.
• Scrape clean and allow to set.
• When the chocolate has set, invert the mold over a clean dry surface.
• It may be necessary to rap the mold against the counter to encourage the chocolates to release.