PASSION-FRUIT ICE CREAM
Categories Ice Cream Machine Dairy Fruit Dessert Freeze/Chill Quick & Easy Summer Passion Fruit Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
- Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Available in Latino markets.
PASSION FRUIT CUSTARD
Steps:
- Using a serrated knife, cut passion fruits in half lengthwise. Scoop flesh into a sieve set over a small bowl. Reserve 15 of the shell halves and discard the rest. Press fruit through a strainer; discard solids. Scoop pink membrane from reserved shells. Trim a bit off the shells' rounded side to give them a flat base. Bring cream to a boil over medium-high heat. Remove from heat immediately. Fill a small stockpot a quarter full with water and bring to a boil. Reduce heat to low and let simmer. Combine egg yolks and 1/2 cup sugar in a heatproof medium bowl, and place over simmering water. Whisk mixture until pale and thick, 3-4 minutes. Whisking constantly, add cream and half the passion fruit juice to the egg and sugar mixture. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 10 minutes. Strain mixture immediately into a bowl. Whisk in butter until melted, then whisk in remaining passion fruit juice. Place bowl over ice water bath. Stir occasionally until cool. Place passion fruit shells on baking pan and fill with custard. Cover and chill at least 1 hour. When ready to serve, sprinkle remaining 2 tablespoons sugar over custards and caramelize with a kitchen torch. Serve immediately.
PASSION FRUIT POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE
Make a posset with passion fruit that's creamy, tart and perfumed. Serve with pistachio and custard biscuits and fresh pineapple for a divine summer dessert
Provided by Alice Hart
Categories Dessert
Time 45m
Yield Serves 6 (makes 12 biscuits)
Number Of Ingredients 11
Steps:
- Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
- To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
- Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.
Nutrition Facts : Calories 815 calories, Fat 66 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE
I watched this on the food network was amazed with the results... True kitchen Alchemy - still cant believe the results, the family was impressed.
Provided by Dropbear
Categories Dessert
Time 40m
Yield 2 raikins, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
- Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
- Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
- Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
- Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
- To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
- To serve.
- vanilla ice cream.
- few sprigs fresh mint.
Nutrition Facts : Calories 310.3, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 184.8, Carbohydrate 48.4, Fiber 4, Sugar 34.8, Protein 8.8
PASSION FRUIT CURD
This recipe for passion fruit curd comes from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.
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