Passion Fruit Cream Grenadilla Cream Food

PASSION FRUIT CREAM

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

GRANADILLA (PASSION FRUIT) CURD

Steps:

• Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water, making sure the bottom of the bowl doesn't touch the water.
• Stirring continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue stirring and when the butter is melted, switch to a whisk and whisk until the curd is thick and glossy.
• Taste to ensure the curd is smooth and cooked through then remove from the heat.
• Transfer the curd to clean jars and keep in the fridge for up to 2-3 weeks.

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

Steps:

• For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
• For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
• Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
• While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.

PASSION FRUIT SLICE

Steps:

• Preheat oven to 180°C or 160°C if using a fan-forced oven.
• Combine all ingredients for the cake layer into a food processor (Thermomix®: 60 seconds/speed 4)
• Press into a cake tray in a level layer
• Bake 12-15 minutes
• Remove from oven and set aside to cool for 15 minutes. Don't remove from pan.
• Meanwhile, in a bowl, combine the passion fruit or granadilla pulp with the condensed milk and mix well.
• In a bowl, combine the can of condensed milk and the passion fruit pulp.
• After the 15 minutes have passed, spread the mixture over the cake base and return to the oven for 12 minutes, or until the topping is just firm to the touch - it will start going brown, keep an eye on it as you don't want it to burn.
• Remove from oven and allow to cool before cutting and store in the fridge.

PASSIONFRUIT ICE CREAM

Steps:

• In a large bowl whisk the cream until thick, then pour in the condensed milk and whisk again.
• Leave 1-2 tbsp passionfruit pulp to one side and fold the rest through ice cream mixture.
• Pour into Tupperware container, sprinkle with the remaining passionfruit seeds, put the lid on and place in freezer.
• Freeze for a few hours until solid.
• To serve, remove from freezer 15-30 minutes before serving to make it easier to scoop.

PASSION FRUIT ICE CREAM

Steps:

• Start by putting your heavy cream in the freezer for 10 to 20 minutes, so it can be super cold!
• To make the ice cream, whisk together the sweet condensed milk and the passion fruit juice. Reserve.
• Using a hand or stand mixer, whip the heavy cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and add the passion fruit/sweet condensed milk mixture. Mix just until combined.
• Transfer the ice cream mixture to a freezer safe container and cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming.
• Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze.
• If making the sauce, drizzle over the ice cream before serving!
• In a saucepan, combine the passion fruit pulp, sugar and salt. Cook on medium low until it thickens slightly. Add the cornstarch dissolved in water and cook for a couple minutes longer, until thick. Remove from heat and let it cool to room temperature. Transfer to the fridge and chill for at least one hour before serving. It will keep in the fridge for up to a week.

PASSION FRUIT ICE CREAM SUNDAE

Steps:

• For the Passion Fruit Ice Cream:
• Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.
• Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.
• For the Tres Leches Ice Cream:
• In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.
• While heating, place the eggs and trimolene in a bowl together and set aside.
• Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.
• Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.
• Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.
• For the Coconut Croquant:
• Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.
• Allow it to cool completely. Approximately 10 minutes.
• Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.
• Once crushed, place it aside until assembly.
• For the Whipping the Cream:
• Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.
• For the Coconut Rum Caramel Sauce:
• Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.
• While the sugar is heating, warm the coconut milk.
• Prepare an ice bath with a bain marie placed in ice.
• Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.
• Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.
• For the Piping Tuile:
• Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.
• Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.
• Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.
• Bend the tuile as desired. Set-aside until ready to finish Sundae.
• For the Mango Coulis:
• Peel the mangoes and place the flesh of the fruit into a blender.
• Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.
• Assembly:
• Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.
• Cut the passion fruit in half and scoop out the fruit and seeds.
• Begin the assembly, by placing the kiwi slices around the base of the glass.
• Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.
• Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.
• Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.
• Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.

PASSION FRUIT SORBET

Steps:

• Heat the orange juice and add the sugar, stirring until it has dissolved.
• Add the granadilla pulp and chill in the fridge.

PASSION FRUIT ICE CREAM

Steps:

• Pour the passion fruit juice into a large saucepan and cook over medium heat, stirring constantly. Continue to cook for about 15 to 20 minutes until it reduces to 1 cup. Set aside while you prepare the custard.
• Place a strainer on top of a bowl and set aside.
• Add the milk, cream, 3/4 cup of sugar, and the salt to a saucepan over medium heat. Stir until the mixture is warm.
• In a separate bowl beat the yolks with the remaining 1/4 cup sugar.
• Whisk a cup of the warm milk mixture into the yolk mixture. Continue whisking until well combined then pour it into the saucepan with the rest of the warm milk mixture.
• Stir the mixture constantly while you heat it over medium heat. Continue heating and stirring until an instant-read thermometer reads 160°-180°F. (make sure the mixture does not boil).
• Pour the custard into the strainer that is set over a bowl to remove any bits of cooked egg yolk.
• Stir in the vanilla and the passion fruit then cover the mixture and place it in the fridge to chill.
• Pour the custard into an ice cream maker and follow the manufactures instructions for churning ice cream.
• Transfer the ice cream to an airtight container and freeze for 3 to 4 hours.

PASSION FRUIT CREAMS

Steps:

• 1. Put the gelatine sheets in a small bowl and cover with cold water. Set aside for about 5 minutes to soften. Meanwhile, put the milk, cream, sugar, vanilla and lemon zest in a large pan and set over a high heat. Just before it reaches boiling point, immediately take off the heat. Drain the gelatine sheets and gently squeeze out any excess water. Add to the hot cream mixture, stirring until dissolved. Set aside to cool. 2. Meanwhile, halve 6 passion fruit and use a teaspoon to scoop the pulp, seeds and juice into a sieve set over a jug. Use the back of a spoon to press as much juice out of the pulp as possible. Discard the seeds. Strain the cream mixture into the same jug and combine with the juice. Divide between 6 serving glasses, set aside until completely cool, then cover and chill for at least 3 hours or overnight, until set. 3. When ready to serve, halve the remaining 2 passion fruit, scoop out the seeds and spoon a little on top of each set cream.

PASSION FRUIT ICE CREAM

Steps:

• In a large saucepan, bring the half and half and salt to a low boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2 1/4 cups).
• Strain through a fine mesh strainer into an ice bath and stir. until cool.
• In the meantime, bring the puree, lemon juice, corn starch and sugar to a boil, whisking constantly.
• Allow the puree to boil for about 10 seconds, still whisking constantly, to cook off any starchy taste and let the mixture thicken.
• Strain through a fine mesh strainer into the same bowl the dairy is in. You may need to add more ice to your ice bath.
• Stir the mixture together until cold, about 45F.
• Cover and refrigerate the mixture until thoroughly chilled. I shoot for about 38-39F.
• When chilled, strain the mixture once more through a fine mesh strainer and churn according to the manufacturer's instructions.
• When the ice cream is the consistency of soft-serve, pack into a container/s and press plastic wrap onto the surface of the ice cream.
• Put a lid on your container and ripen in the freezer for at least 4 hours.
• Allow the ice cream to sit out for 5-10 minutes for Optimal Scooping.

PASSION MERINGUE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
• For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
• Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.

PASSION-FRUIT CREAM (GRENADILLA CREAM)

Steps:

• In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.
• Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.
• In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.
• Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.

PASSION FRUIT AND COCONUT MERINGUE ROULADE

Steps:

• Oven: 180 deg Celsius.
• Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
• Beat egg whites until fairly stiff, and add cream of tartar in the process.
• Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
• Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
• Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
• For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
• Carefully open the roulade, spread on the cream filling, and roll it up again.
• Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
• Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
• When completely cooled, spread this topping over the roulade.
• Slice to serve.