WHITE CHOCOLATE PASSION FRUIT TURNOVERS WITH BLUEBERRY-MINT SAUCE AND COCONUT CREAM
Categories Milk/Cream Food Processor Berry Chocolate Dairy Fruit Herb Dessert Blueberry Coconut Mint Passion Fruit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Make the white chocolate passion fruit turnovers:
- In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
- Line a large baking sheet with parchment paper and preheat the oven to 400°F.
- Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
- Make the blueberry-mint sauce:
- In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
- Make the coconut cream:
- In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
- To serve:
- Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.
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Anmol Chattri
[email protected]Overall, I really enjoyed this recipe. The turnovers were delicious and the blueberry mint sauce was a perfect complement. I'll definitely be making these again.
Ruby Hayes
[email protected]These turnovers are a bit pricey to make, but they're worth it for a special occasion.
Bleh Isaybleh
[email protected]The blueberry mint sauce is a must-make! It's so refreshing and flavorful.
Mehadi Hasan Tamim Official
[email protected]I'm not a big fan of coconut, so I omitted the coconut cream from the filling. The turnovers were still very good.
Yasheka Roberts
[email protected]These turnovers are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.
Farhaan Khan
[email protected]I used frozen passion fruit and it worked just fine. The turnovers were still delicious.
Vb Ikv
[email protected]I followed the recipe exactly and the turnovers turned out perfectly. They were flaky and golden brown, and the filling was creamy and delicious.
yetta thomas
[email protected]The turnovers were a bit too sweet for my taste, but the blueberry mint sauce helped to balance it out. Overall, a good recipe.
Javeria Faisal
[email protected]I made these turnovers for a potluck and they were a huge success! Everyone loved them.
Esmail Shike
[email protected]Easy to follow recipe with delicious results. The turnovers were flaky and the filling was creamy and tangy. The blueberry mint sauce was the perfect complement.
Steven Sotelo
[email protected]These turnovers were a hit at my last dinner party! The combination of white chocolate, passion fruit, and coconut cream was divine, and the blueberry mint sauce added a refreshing touch. I'll definitely be making these again!