I started by preparing a concentrated juice without sugar. I blended the pulp of the two passion fruits with a little water, using a large coffee cup as a measure (it was the same proportion I used for the condensed milk because it wasn't from a can). I strained it through a sieve and set it aside.

I made the caramel in the same cheese maker by adding the sugar and water. I stirred it just once and let it cook over low heat until golden brown. Then, using a cloth, I moved the container to spread the caramel over all the walls of the cheese maker.

In the passion fruit juice, dissolve the tablespoons of cornstarch.

I put the eggs in the blender, added the condensed milk, which, as I mentioned, I measured in a cup because it comes in a small carton, then the passion fruit juice, rum, and vanilla.

I blended it for five minutes. I transferred the mixture to the cheese maker, covered it with aluminum foil to keep water out, and put the lid on top. I cooked it in a double boiler on the stove. Here's a trick: I placed a stone on top of the cheese maker so that the boiling water wouldn't move it. I cooked it for an hour. I let it cool and put it in the refrigerator.

The next day, I took it out of the refrigerator and it was time for the moment of truth 😅, to “unmold” it, so I carefully turned it over onto a plate, and phew, it came out perfectly without having to loosen the sides with a knife. I added the special touch with the cherries and mint leaves.

And that's how this delicious and creamy passion fruit cheese turned out!

And let's not forget to always give thanks for the blessing of having food on the table and being able to share it with our loved ones.I hope you enjoyed my post, and I hope to be back here soon with another recipe.Your comments and suggestions are always welcome;I love reading them ❤️

Comencé preparando un jugo concentrado sin azúcar. Licué la pulpa de las dos parchitas con un poco de agua, usando una taza de café grande como medida; (fue la misma proporción que usé para la leche condensada porque no era de lata). Pasé por el colador y reservé.

Hice el caramelo en la misma quesillera poniendo el azúcar y el agua. Lo removí solo una vez y dejé que se cocinara a fuego bajo hasta dorar. Luego, con un trapo, moví el envase para esparcir el caramelo por todas las paredes de la quesillera.

En el jugo de parchita , disolvé las cucharadas de maicena.

Coloqué los huevos en la licuadora, añadí la leche condensada,que,como mencioné, medí en una taza porque es de las que vienen en cajita, luego el jugo de parchitas, el ron y la vainilla.

Licué por cinco minutos buscando una textura lisa (para que tenga huequitos, licúa menos tiempo). Pasé la mezcla a la quesillera, lo cubrí con papel de aluminio para que no le entrara agua y encima la tapa. Lo cociné a baño de maría sobre la hornilla. Un truco: coloqué una piedra encima de la quesillera para que el agua al hervir no la moviera. Cociné por una hora. Dejé enfriar y llevé a la nevera.