Frozen Fruity Passions

Recipe: Passion Fruit Frozen Yoghurt

In my childhood days, even though my mother had a full-time job which took up 9 hours of her day, I remember her slaving over a hot stove before she left for work to ensure that her family had good and nutritious food to eat. Since we had ravenous appetites, we would eat up whatever she made for us. After that, when she was away at work, my brothers and I would raid her kitchen cupboards :) This is not because we were hungry or anything. But because we knew for sure that she would have stashed away some goodies like nuts or dried raw mango pieces or jaggery in order to cook something special for us when she got time.

After our kitchen-cupboard-raiding-and-gobbling escapades, we made it a point to keep everything back just as they were. Later, when she would look for the stashed stuff to cook something with it, the boxes and jars would be much lighter and when opened, they would be empty most of the time :) And we all would have a hearty laugh when she would claim that there isn't any corner in the house where she can stock food items for longer than a day thanks to super sleuths like us.

My personal favourites from mom's stashes were olives in brine, tamarind in gooey jaggery syrup and dried raw mango pieces. Yes, I loved all things that were sour and tangy (and no, not just pregnant women crave for such things). This love of sour and tangy foods runs in the family - mom, grandmom, my cousins, my son, all of us love it.

Passion fruit is one among the favourite fruits in my house and the passion fruit variety that grows in my parent's farm is very sour and tangy. Its sweet and fruity fragrance is so wonderfully intoxicating.

This time when mom announced that the passion fruits on their vine is nearly over, I finally managed to keep some aside to make a tangy frozen yoghurt that I had been dreaming about since quite some time. We love frozen desserts. And after hearty meals, a fruity and light dessert is more preferred at my house.



100% Passion Fruit juice - 1 cup 
Just scoop out the flesh and seeds from 8-10 fruits. Pulse it in the blender to release the juice from the seeds. Strain out the big pieces of seeds. The quantity of the fruit juice can be increased or decreased by a half cup as per the sweetness /tanginess of the fruit and as per personal preferences of flavours

Low fat hung yoghurt - 2 cups 
Hang low-fat yoghurt that is not too sour in the refrigerator for at least 24 hours. Feel free to use full fat curd as well.

Sugar - 1/2 cup to 3/4 cup 
This should be adjusted as per the sweetness of the fruit and as per personal preferences.

Gelatin - 2 tsp
It is important not to reduce the quantity of gelatin especially if using low fat hung curd. Gelatin helps in preventing the formation of ice-crystals in the froyo and makes the texture creamy. Vegetarians can substitute this with agar-agar or corn flour though I haven't personally used those ingredients  in frozen desserts and cannot comment on the quantities to be used.

Luke warm water - 1/4 cup to dissolve the gelatin

Vanilla essence - 1/2 tsp (optional)
I added this just to get rid of the curd-y smell from the hung curd

Put the gelatin in the luke warm water and let it stand for 5 minutes.

Put the passion fruit juice, hung curd, sugar and vanilla essence in the blender and mix well till it becomes a uniform consistency.

Taste the mixture (very important) and ensure that it is as per your tastes

Heat the gelatin and water over a low fire stirring continuously till it gets melted. dont let it boil.

Pour this into the rest of the ingredients and mix well.

Taste again a few more times to double check the flavours and just to enjoy the fruity and intoxicatingly wonderful mixture :)

Crank up the freezer temperature to the coldest. Place the yoghurt in a freezer-safe bowl and put it in the freezer for an hour.

After an hour, whisk the yoghurt to break up all the ice-crystals for 5 minutes. Taste again :) And return to the freezer. Let is freeze for another hour and then whisk again. Don't forgot to eat some too. Keep whisking after every hour of freezing at least 3-4 times for a smooth and creamy consistency.

And then finally let is freeze for 4-5 hours. Just before serving, take it out of the freezer and let it rest at room temperature for at least 10 minutes before trying to scoop it into serving dishes.

This light, tangy and refreshing ice-cream is a true delight to make and serve. It's perfect to enjoy as a low-fat but yet creamy and smooth treat to the senses.

So the key to making yummy frozen desserts is - keep tasting it every step of the process :) For more frozen desserts, take a look here.
And for another dish with this delighful fruit, click here.


Behind the Scenes

All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

I am also the photographer and the author behind this blog.

If you would like to borrow any of my recipes or photographs, please do let me know and link back to the original post on this blog.

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