Lillikoi filling? (passionfruit)

[inkedmamajama]

so I'm making a cake for a friends housewarming tomorrow and I have a ton of passionfruit pulp. I was thinking i would make a filling with it for one of the layers (ive got three vanilla sponge layers and three chocolate sponge layers(Super thin layers) and i'm making a swiss meringue butter cream chocolate truffle icing...i thought a creamy lillikoi filling would go very nicely...


so...how would you go about doing it? would you make whipped cream and add the pulp directly to the whipped cream? or would you cook the pulp and some added sweetener down a bit and then add it?

HELP!! i need to figure it out soon, as my timeline for the next 24 hours is going to be very tight, i'd love to make the filling today and store it in my fridge and simply assemble it all tomorrow(my sponges are done and cooling, and i'm making the icing fresh tomorrow right before the party)


thanks in advance!!

[cristeen]

How loose is the pulp? It's probably going to need some thickening help of some kind... I would cook it with sweetener to taste, and then add a little cornstarch slurry to it to help thicken it up. Chill it, and then fold it into your stabilized whipped cream.

That's what I would do, most likely.

[Maluhia]

Lemon Curd Recipe but replace lemon with lilikoi

[cristeen]

Originally Posted by KailuaMamatoMaya

Lemon Curd Recipe but replace lemon with lilikoi

[lil_earthmomma]

Originally Posted by KailuaMamatoMaya

Lemon Curd Recipe but replace lemon with lilikoi

:

I've done it with mango, lime etc.

check out this recipe:

http://smittenkitchen.com/2008/06/pr...ke-mango-curd/

[inkedmamajama]

thanks for the ideas-i went with a mousse recipe on allrecipes-i wont know until tomorrow if its sets enough for my purposes!