Chocolate Passion Fruit Recipe

Inspired by Garrison

Time2h

Serves4

Toasted Meringue, Caramel Chocolate Ganache, Passion Fruit Sorbet

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Ingredients

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1
Make the Passion Fruit Sorbet
In a saucepan, combine water and sugar. Heat until sugar dissolves. Add passion fruit puree and corn syrup, stir well. Chill mixture in the fridge for 2 hours, then freeze in an ice cream maker according to manufacturer's instructions.
2
Prepare the Chocolate Ganache
In a small saucepan, heat heavy cream until just simmering. Remove from heat and add dark chocolate. Let it sit for 5 minutes, then stir until smooth. Allow to cool slightly.
3
Make the Toasted Meringue
In a clean bowl, whisk egg whites until foamy. Gradually add granulated sugar while continuing to whisk until stiff peaks form. Stir in vanilla extract. Pipe or spread meringue onto a baking sheet lined with parchment paper and toast in the oven at 350°F (175°C) for about 5-7 minutes until golden brown.
4
Assemble the Dessert
Place a scoop of passion fruit sorbet on a plate, drizzle with chocolate ganache, and top with toasted meringue.