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 ❤️