Desserts, Sauces

Liquid Gold


Prep Time : 5 Minutes | Cook Time : 10 Minutes | Total Time : 15 Mins | Difficulty : Moderate

Hello my lovelies! I’ve had this passionfruit caramel in my back pocket for a while. I made this sauce to pour over a coconut bundt cake that I took to a gathering of friends a few months ago. I’ve spent the intervening time trying to put the passionfruit caramel into a more elaborate recipe. To give you more value. But it’s actually a triumph on it’s own. So here it is. In all it’s golden, fruity, sharp, sweet perfectly balanced glory. A foil for creamy things. For sweet things. For ice cream, cakes, meringues, fruit kebabs, yoghurt, pancakes and anything else that needs a little extra. And this sauce brings a lot of extra. Keep it in the fridge and warm it up a bit to serve. It will last a while but I doubt you need to know that. Making caramels can be intimidating at first but I really want you to give it a try. There aren’t a lot of ingredients so if it goes wrong you can tip it out and start again. If you want to practice first then make this recipe up using half a cup of cream and no passionfruit. The key is not to stir until you add the liquid at the end and to trust your senses. You need to watch your sugar closely so have all your ingredients measured and ready to go before you start. Your nose will tell you when the caramel is about to colour – use your senses to guide you rather than timing the steps. Go forth my children and drizzle. Drizzle with everything you’ve got.

Measure out your cream and passionfruit pulp. I like the put the pulp through a sieve and add back about a third of the seeds. Measure the quarter cup after you’ve strained the pulp.

Put the sugar into a small heavy-bottomed saucepan. Add the water to the centre of the sugar. Do not stir.

Cook over a medium heat. The sugar will melt. Do not stir.

And the simmer. Do not stir

And then it will start to colour. You will smell the sugar start to caramelise before you see it. Still no stirring. If you stir the caramel it can recrystallise and turn into a pot of sand that is no good to anyone.

You are looking for dark gold.

Turn off the heat and add the cream. Quickly whisk to combine. It will bubble up a lot the settle down.

Add the passionfruit pulp. Turn the heat back on and let it bubble for a minute whisking all the time. Add the salt and take the pot off the heat.

Transfer the caramel to a heat proof jar to cool before using. This sauce is at it’s best a little warm so heat it a little after taking it from the fridge.

The pour a little stream of sunshine on everything…

 

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Passionfruit Caramel Sauce


Prep Time : 5 mins | Cook Time : 10 mins | Total Time : 15 mins | Difficulty : Moderate

Makes : approx. 1 cup

Luscious passionfruit caramel sauce perfect for everything from ice cream to cake.

Ingredients:

  • 1/2 cup + 1 tablespoon (120 grams) caster (superfine) sugar
  • 1 tablespoon water
  • 1/4 cup (60 mls) heavy cream
  • 1/4 cup (60 mls) passionfruit pulp
  • pinch fine salt

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Small heavy bottomed saucepan
  • Whisk

Directions:

Measure out your cream and passionfruit pulp. I like the put the pulp through a sieve and add back about a third of the seeds. Measure the quarter cup after you’ve strained the pulp.

Put the sugar into a small heavy-bottomed saucepan. Add the water to the centre of the sugar. Do not stir.

Cook over a medium heat. The sugar will melt. Do not stir.

And the simmer. Do not stir

And then it will start to colour. You will smell the sugar start to caramelise before you see it. Still no stirring.

You are looking for dark gold.

Turn off the heat and add the cream. Quickly whisk to combine. It will bubble up a lot the settle down.

Add the passionfruit pulp. Turn the heat back on and let it bubble for a minute whisking all the time. Add the salt and take the pot off the heat.

Transfer the caramel to a heat proof jar to cool before using. This sauce is at it’s best a little warm so heat it a little after taking it from the fridge.

The pour a little stream of sunshine on everything…

Cook’s Notes:

  • The caramel requires your full attention while it is cooking – it can go from not ready to overcooked very fast. It’s only a few minutes so make sure you have all the other ingredients ready by the stove and watch the sugar cook the whole time.
  • I love Fruzio frozen passionfruit. It is always bright and strongly flavoured and it comes in a 1kg bag of cubes so you can get out as much as you need.

– This sauce will keep covered in the fridge for a few weeks. Make sure you put a lid on it so it doesn’t pick up any other flavours – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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