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 Argentinian wines. They were so good that I would like to share with you:

  • 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.  

Passion Fruit Pave

8 portions

2 cans of sweetened condensed milk Nestlé (395 g)
250 ml fresh passion fruit juice from around 6 passion fruits, Brazilian size or passion fruit pula 12 g gelatin  
300 ml milk
16 champagne finger biscuits


300 ml of cream 36 %, whipped 
1 passion fruit 
4 strawberries 

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, add creamy mixture, cover and put into the fridge for minimum 3 h. 

Just before serving, decorate with whipped cream, passion fruit and slices of strawberry.