INGREDIENTS

INSTRUCTIONS

For the Passion Fruit Puree, juice the fruit to make 1 1/2 cups juice
and combine with the sugar and water in a large saucepan. Bring to a
boil over medium heat, lower heat and simmer about 5 - 10 minutes,
until slightly reduced. Puree, strain and chill. Reserve a tablespoon
of the seeds for the glaze.  For the Biscuit Layer, beat the yolks with
half the sugar until very  light. Beat the whites with the salt to a
very soft peak and beat in  the remaining sugar in a stream, beating to
a firm peak. Fold the  yolks into the whites, then sift over and fold
in the cake flour.  Pipe the batter with a 1/2-inch plain tube to make
a 10-inch disk on  a paper-lined baking pan. Bake the layer at 350
degrees about 10  minutes. Slide the paper to a rack to cool the layer.
For the syrup, bring the sugar and water to a boil and cool. Stir in
the rum.  For the Bavarian, place the 1 1/2 cups Puree in a large bowl.
Place  the rum in a small bowl and sprinkle the gelatin on the surface.
Let  soak 5 minutes then place over simmering water to melt. Whip the
cream until it holds its shape and set aside. Beat some of the puree
into the gelatin mixture, then beat the gelatin into the remaining
puree. Fold in the whipped cream.  To assemble the dessert, trim the
Biscuit Layer to an even 9-inch  diameter and place it in the bottom of
a 10-inch springform pan.  Moisten it well with the Rum Syrup. Pour the
Bavarian over and smooth  the top. Chill to set the Bavarian. For the
glaze, soak the gelatin  in the water. Combine the Puree and the jelly
and bring to a boil.  Add the soaked gelatin and return to a boil. Pass
through a very fine  strainer and stir in the reserved seeds. Cool at
room temperature.  Pour the cooled glaze on the Bavarian and tilt to
cover the surface.  Chill again to set the glaze.  Loosen from the pan
with a knife to unmold.  Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9065  Posted to MC-Recipe Digest by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Mar 7, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
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Calories: 2639
Calories From Fat: 669
Total Fat: 76.3g
Cholesterol: 617.6mg
Sodium: 1025.5mg
Potassium: 339.1mg
Carbohydrates: 476.7g
Fiber: <1g
Sugar: 323.4g
Protein: 27.1g