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Strawberries Filled with Passion Fruit Cream & Chocolate

Source of Recipe


Sue McCown, executive pastry chef at Earth & Ocean






List of Ingredients



• -- For Filling --
  
• 1 cup heavy cream
  
• 1/4 cup passion fruit juice (available in markets with Latin American selections)
  
• 1-1/4 cups to 1-3/4 cups confectioners' sugar (to taste)
  
• .
  
• 1 lb. large, ripe strawberries
  
• 1/4 cup best-quality chocolate sauce
  






Instructions



1. First, make the filling: Using a standing or hand-held mixer, whip the cream on high. Once it is slightly thickened, turn down the speed of the mixer and gradually add the confectioners' sugar, mixing constantly. Continue beating until the cream holds soft peaks, then gradually incorporate the passion fruit juice. Chill the cream. (This recipe will make more than enough passion fruit cream for the strawberries, but any leftovers can be sealed and kept frozen for 2 months.)
   
   
2. Cut off the top of each strawberry, reserving for later use. Hollow out each berry with a small melon baller or a paring knife, leaving enough flesh to maintain the form of the fruit.
   
   
3. Just before serving, fill each berry almost full with the passion fruit cream. For presentation, top off each berry with a small spoonful of chocolate sauce, then prop the berry up on its cap.
   
   Serves 3 to 4 as a dessert,
   10 to 12 as a garnish.