![\"Passion](\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC03929.jpg?ssl=1\")
<\/a>What’s Tembleque?<\/h3>\n\n\n\n
Tembleque<\/a> comes from the word “temblar,” to shake in Spanish. The name is fitting because the cornstarch makes the custard wiggly once the dessert sets in the fridge. You usually find tembleques at local bakeries and supermarkets in Puerto Rico. The coconut ones are the most common, with a sprinkle of cinnamon to enhance the flavor.<\/p>\n\n\n\n Passion fruit, a tropical fruit, grows on a vine, revealing an almost gelatinous yellow pulp with black seeds. It’s common to see it in desserts and juices in Puerto Rico and the rest of Latin America. In Puerto Rico, it’s known as parcha, and it is known as maracuy\u00e1, parchita, or chinola. It’s one of my favorite fruits. I’ve never been into super sweet desserts, and the passion fruit tembleque strikes that balance between the creaminess of the coconut and the sharpness of the passion fruit.<\/p>\n\n\n\n Passion fruit tembleque is a versatile dish: you can have it set in different molds. If I’m hosting an intimate dinner party, I love plating it in ramekins for individual-sized portions. I love serving it with a drizzle of melted guava paste. Another simple (and) pretty way to present the passion fruit tembleque is a novelty pan. I recently used my octopus-shaped bundt pan, and it looked great. Also, setting the tembleque in a rose-shaped bundt pan<\/a> makes for a beautiful dessert centerpiece.<\/p>\n\n\n\n This recipe is straightforward to make, and bonus: it’s vegan AND gluten-free. You can find passion fruit puree at the frozen section of most Asian\/Latin supermarkets.<\/p>\n\n\n<\/a><\/figure><\/div>\n\n\n\nWhy Passion Fruit?<\/h3>\n\n\n\n
<\/a>How to Plate the Passion Fruit Tembleque<\/h3>\n\n\n\n