- 1 1/4 cups passion fruit puree
- 1 1/4 cups orange juice
- 3/4 cup sugar
- Scant 1-tablespoon gelatin
- 2 tablespoons water
- 3 cups heavy cream, whipped
- 2 oranges, juiced
- 1/2 lemon, juiced
- 1-tablespoon passion fruit puree
- 4 scoops fruit sorbet (blueberry is okay)
- 8 raspberries
- 8 blueberries
- 1 kiwi, peeled, cut in half and sliced
Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill.
To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.