Passion Fruit Pavé (24 April 2014 )

Yesterday I cooked dinner for Kasia and her family from California. I knew that her family is a real food enthusiast so it felt like a big challenge. Our guests were very satisfied with food and they really liked our marinated and grilled Lady Octopus. We got three bottles of Argentineans wines. They were so good that I would like to share with you the names because it is really worth buying:

Luigi Bosca – Chardonnay 2011 – Bodega Luigi Bosca Familia Arizu – Argentina. Deep golden color, discreet honey sweetness mixed with smell of tropical fruits such as pineapple and mango – simply delicious.

Salentein Reserve – Cabarnet Sauvignon 2009 – Valle de Uco, Mendoza – Argentina. Second great wine with deep dark red color, taste of blackberries, intense sweetness and unforgotten aroma. Perfect to grilled meat dish.

Domaine Jean Bousquet – Malbec Reserva 2009 – Tupungato Valley, Mendoza – Argentina. Another great wine with balance taste of dark berries, tobacco and vanilla. It suited perfectly to grilled meat and roasted potatoes with rosemary.  

8 portions

16 champagne finger biscuits
2 cans of sweetened condensed milk Nestlé (around 400 ml per one can)
2 ½ dl fresh passion fruit juice from around 6 passion fruits
3 dl milk
10 strawberries
12 g gelatin
2 dl wiped cream
1 fruit of passion fruit for decoration
4 strawberries for decoration

In a food processor or blender, blend the condensed milk, passion fruit juice and smelted gelatin for around 2 minutes.

Prepare 8 glasses which you will fill with passion fruit pave.

Pour the milk into a bowl. Keep 2 biscuit per glass and briefly dip the remaining biscuits in the milk one by one. Cover the bottom of each glass with two biscuits, fitting them snugly. Add some slices of strawberries.

Add passion fruit mixture and chill, covered for 3 hours or longer before serving.

Just before serving decorate with wiped cream, passion fruit and strawberry.