!Hola, amigos!
Hello, friends!
Today I felt like eating something rich and sweet and in Caracas the cold is like to stay in bed well wrapped up and watch movies tasting a delicious dessert. That's how I decided to make this delicious "Marquesa de Maracuya" that I share with you here and that to tell you the truth has been exquisite; I recommend it.
Passion fruit or "parchita" as we call it here in Venezuela, also known as passion fruit, is sweet and sour, which gives it a very characteristic and rich flavor. Join me in the step by step.
Atrévete y preparala así // Dare and prepare it this way
- 1 paquete de Galletas María
- 1 taza de zumo Maracuyá
- 1 taza de pulpa de maracuyá (para la mermelada)
- 4 cucharadas de Azúcar
- 1 cucharada de Maicena
- 1 lata de leche condensada
- 1 taza de leche líquida
- 1 cucharada de vainilla
- 1 cucharada de mantequilla
Rinde 5 porciones de 130 gramos c/u.
- 1 package of Maria Cookies
- 1 cup passion fruit juice
- 1 cup of passion fruit pulp (for the marmalade)
- 4 tablespoons of sugar
- 1 tablespoon cornstarch
- 1 can condensed milk
- 1 cup of liquid milk
- 1 tablespoon vanilla
- 1 tablespoon butter
Yields 5 portions of 130 grams each.
- Lavar las parchitas o maracuyá, picarlas por la mitad y sacar la pulpa con ayuda de una cuchara. Para extraer el zumo debe licuar, colar y descartar las semillas. Para la decoración: es importante reservar pulpa para la mermelada.
- Wash the parchitas or passion fruit, chop them in half and remove the pulp with the help of a spoon. To extract the juice, blend, strain and discard the seeds. For decoration: it is important to reserve pulp for the jam.
- Seguidamente coloca la leche condensada en la olla y poner en la estufa a fuego lento y agregar el zumo de maracuyá. Mover hasta integrar y antes de romper el hervor adicionar la maicena previamente disuelta en agua fría.
- Next place the condensed milk in the pot and put on the stove over low heat and add the passion fruit juice. Stir until it integrates and before it comes to a boil add the cornstarch previously dissolved in cold water.
- Continuar moviendo para que no se pegue e incorporar la vainilla. Agregar la cucharada de mantequilla para darle suavidad a la mezcla e inmediatamente apagar la estufa. Mover un poco más para terminar de disolver la mantequilla y dejar enfriar bien.
- Continue stirring so that it does not stick and incorporate the vanilla. Add the tablespoon of butter to soften the mixture and immediately turn off the stove. Stir a little more to finish dissolving the butter and let it cool well.
Proceso para hacer la Mermelada de Maracuyá
Process for making Passion Fruit Jam
- Encender la estufa a fuego lento y montar una olla con la pulpa de maracuyá e igual cantidad de agua.
- Turn the stove on low heat and assemble a pot with the passion fruit pulp and equal amount of water.
- Agregar 4 cucharadas de azúcar e ir moviendo hasta formar un caramelo cristalino. Este proceso tarda aproximadamente 20 minutos.
- Add 4 tablespoons of sugar and stir until a crystalline caramel is formed. This process takes approximately 20 minutes.
Procedimiento para armar la Marquesa
Procedure to assemble the Marquesa
Start alternating layers of passion fruit mixture with layers of cookies previously soaked in milk.
Finalizar con una capa de crema seguida de una ligera capa de mermelada de maracuyá.
Finish with a layer of cream followed by a light layer of passion fruit jam.
Refrigerar mínimo 3 horas y entonces sí estará lista esta rica marquesa.
Refrigerate for at least 3 hours and then this delicious marquise will be ready.
¡Espero difrutes esta Marquesa de Maracuyá! // I hope you enjoy this Passion Fruit Marquesa!
Fotos propias tomadas desde mi teléfono celular HUAWEI. Imágenes editadas por mí en Fotocollage y PHOTO FRAME.
Traducido con www.DeepL.com/Translator (versión gratuita).
Own photos taken from my HUAWEI cell phone. Images edited by me at Fotocollage and PHOTO FRAME.
Translated with www.DeepL.com/ Translator (free version)
