Post #472174 by meega on Mon, Jul 27, 2009 3:03 PM

I also tried to hunt down a recipe on the internet, but came up empty-handed except for a few brief desciptions:

"The pearl part of dessert was made of chocolate mousse, with a shiny chocolate glaze and the shell was baked using almond flour."

"Chocolate Mousse & Passion Fruit Cream in a “Seashell”"

"Chocolate mousse and Liliko'i cream in a pastry seashell"

So here's a start for you cooks out there(minus the Mousse & Glaze so far):

Liliko'i Cream
Ingredients

• 3/4 cup passion fruit purée*
• 3/4 cup butter
• 1 cup sugar
• 12 egg yolks
• 1 1/2 cups whipping cream
• 2 pounds brownies*, cut into about 60 cubes (3/4-in.)
• Chocolate sauce*

Preparation

1. In a medium, heavy-bottomed saucepan, heat passion fruit purée and butter over medium heat, stirring occasionally, until simmering. In a medium bowl, whisk sugar and yolks together to form a paste. Slowly add hot liquid, whisking constantly, until combined. Pour mixture into pan and cook, whisking constantly, until it just reaches a simmer around the edges, about 4 minutes. Transfer to a glass or ceramic bowl, cover with a piece of plastic wrap pressed against the curd's surface to prevent a skin from forming, and chill until cold and firm, about 1 1/2 hours.

2. Using an electric mixer, whisk cream until soft peaks form. Whisk in one-third of the cold curd; then, using a rubber spatula, fold in the remaining curd

==================== or? ===================================

LILIKO'I (PASSION FRUIT) ICING

2 sticks butter
2 (8 ounce) tubs whipped cream cheese or
2 (8 ounce) blocks regular cream cheese
1 cup confectioner's sugar or to taste
Liliko'i syrup to taste (Recipe below)

Mix all ingredients in a food processor or with an electric hand mixer. Drop in large `glops' all over the top of cake, letting it run down the sides, but before you do:

Drizzle the cake with some of the liliko'i syrup, being careful not to drench too much.

LILIKO'I SYRUP
Cut passion fruit in half and scoop out pulp and seeds. Pass
through a fine mesh sieve or squeeze through a couple layers of cheesecloth.

Add honey or sugar to taste and boil down to half the original amount. When cool, place in a plastic squeeze bottle and keep in refrigerator until needed

=======================================================
Almond Wafer Cups

Ingredients :

125 gm almonds, ground
50 gm flour, plain
180 gm icing sugar
4 x egg whites
1 tbl water (approx)

Method :

• 1.Mix all dry ingredients. Add egg whites and water and mix to a smooth paste. Mixture should not be too runny.
• 2. Line baking trays with greaseproof paper and spray with non-stick spray.
• 3. Using a metal spatula form four circles 12cm diameter of mixture of even thickness on the tray. Allow some room for spreading.
• 4. Bake in a moderate oven (350F) for 10 minutes or until golden brown.
• 5. Working quickly, lift off wafers immediately with a spatula and lay over an inverted mould or cup(or Scallop Shell). Gently press to form into a cup shape. Allow to cool. Store in airtight container until required.
• *To serve:
  Fill with fruit, ice-cream or your favourite mousse.
• Unused mixture will keep wrapped in fridge.
• For that special occasion, these will really impress!