White Chocolate Passion Fruit Turnovers with Blueberry-Mint Sauce and Coconut Cream

Name: White Chocolate Passion Fruit Turnovers with Blueberry-Mint Sauce and Coconut Cream
Yield: Makes 4 servings
Ingredients: 5 ounces high-quality white chocolate, such as Lindt; 3 ounces thawed passion fruit pulp*; 2 tablespoons heavy cream; 1/8 teaspoon sea salt; 2 large egg yolks; 8 (3 1/2-inch) puff pastry rounds cut from 2 thawed sheets frozen puff pastry (from one 1-pound package); 1 cup blueberries; 2 ounces cubed pineapple; 1/4 cup water; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons sugar; 1 ounce fresh mint leaves; 1 cup heavy cream; 1/4 cup sugar; 2 ounces shredded unsweetened coconut; 1 teaspoon ground cinnamon; *Passion fruit pulp can be found in Latin markets and some supermarkets. If you can't find it, substitute several ripe passion fruit. Force flesh through a fine-mesh sieve into a bowl (the pulp will be very liquid), discarding seeds, until it measures 3 ounces.; 1 large baking sheet; parchment paper; blender or food processor; fine-mesh sieve

August 26, 2013

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White Chocolate Passion Fruit Turnovers with Blueberry-Mint Sauce and Coconut Cream<em>MasterChef</em>

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

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