Passionfruit Bavarian Cream Dessert Recipes

PASSIONBERRY DESSERT

Steps:

• In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the raspberry puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated while making the Passion Fruit mousse.
• In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the passion fruit puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated until ready for assembly.
• Cut the sponge cake in 1/4-inch layers. Cut the layers using a biscuit cutter, the same diameter as your cake mold or ramekins. Place a layer into the base of the mold or ramekins. Pour the raspberry mousse over the sponge cake and refrigerate for at least 1 hour. Once set, top with the passion fruit mousse and refrigerate for 1 hour. Remove from the molds.
• On chilled dessert plates, arrange each cake in the center of the plate and drizzle with the coulis, if using. Garnish with the melted chocolate, if using.

BAVARIAN CREAM

Steps:

• This gelatin-based custard must be made several hours before you plan to serve it.
• It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
• INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
• Set aside to soften for 5 minutes.
• (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
• Slowly add the sugar and continue to stir until well mixed.
• Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
• Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
• The milk should be hot, but not boiling.
• It is better to underheat than to boil.
• As long as the milk is hot it will work fine.
• Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
• Cook, stirring slowly, but constantly for 3 or 4 minutes.
• Tilt the pan until you can see the bottom.
• If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
• Remove from heat.
• Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
• Stir in the vanilla.
• Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
• It should be thick but pourable.
• This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
• If the cream is too stiff, the dessert will be too firm.
• Fold the whipped cream into the custard.
• Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
• If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
• Otherwise, spoon into dessert bowls.

PASSIONFRUIT BAVARIAN CREAM DESSERT

Steps:

• In a large bowl dissolve orange gelatin in boiling water. Add passionfruit juice or nectar and stir to combine.
• Chill until mixture begins to set then stir it well.
• Whip the cream until stiff and then fold into the partially set gelatine.
• Spoon lightly into dessert dishes or a wine or martini glass. Garnish if desired.
• Refrigerate until ready to serve.

PUMPKIN BAVARIAN CREAM TART

Steps:

• Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
• Pour the cold water into a small bowl and sprinkle gelatin over to soften.
• Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
• Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
• Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.