GLAZE & COMPOTE FOR COCONUT CHEESECAKE
Steps:
- GLAZE Place 2 tbls water in small cup; sprinkle gelatin over & let stand until softened (10 mins). Place small strainer over 2 cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (incl seeds) into strainer. Using flexible rubber spatula, press fruit until 1/2 cup pulp & juice is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tbls + 2 teasp sugar. Stir over low heat until sugar dissolves & bubbles form at edge of pan. Add gelatin mixture & stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate & tilt cake until glaze is spread evenly over top. Sprinkle reserve seeds over glaze. Chill cake to set glaze, at least 1 hour. Do Ahead - can be made a day ahead- just cover & keep chilled. COMPOTE Combine diced mango, pineapple, star fruit & remaining 1 tbls sugar in medium bowl. Mix in fruit including seeds from 1 reserved passion fruit. Chill compote until ready to use (up to 2 hours). TO SERVE Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
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