Marius Recipes

MARIUS QUINDIM (COCONUT PUDDING)

I got this recipe from Marius' chef Juvenal Nunez Jr. several years ago. It was written in Portuguese and contained industrial quantities. I figured out the words and ingredients, and offer both the retail and commercial versions for your kitchen. If you like coconut, you'll LOVE this dessert! Dick certainly does!

Ingredients:

  • 18 egg yolks
  • 3 yolks
  • 2 grated coconuts
  • 1 cup Baker's coconut
  • 2 lbs. sugar
  • 1/3 lb. sugar (1 cup)
  • 1 tbsp. vanilla extract
  • 1/2 tsp vanilla extract

Mix the yolks and sugar in mixer for 5 minutes until fluffy and pale yellow. Add the coconut and vanilla.

Butter an 8" spring-form pan or cake pan. Pour the coconut mixture into the pan. Place in a hot water bath (bain Marie or, as Marius calls it, Bagna Maria) that reached 2/3 to the top of the cake pan. Bake 350F 40 minutes or until when jiggled is almost set.

Serve chilled.

MARACUJA MOUSSE (PASSION FRUIT MOUSSE)

My two favorite desserts from Marius are lime mousse and maracuja mousse. They are absurdly simple and equally delicious!

  • 1 cup passion fruit nectar (you can buy those online and in some supermarkets)
  • 3/4 cup sugar
  • 1 envelope flavorless gelatin
  • 1/4 cup water
  • 1 cup whipping cream (I prefer whipping cream to heavy whipping cream)
  • Juice and seeds from 2 passion fruits

Mix gelatin and water until gelatin is dissolved. Whip cream. Mix all ingredients together except for ΒΌ of the gelatin and the fresh passion fruit juice and seeds. Chill. When set pour over the remaining juice and seeds combined with the remaining gelatin. Chill.