Passion Fruit Custard Food

PASSION FRUIT TART

Steps:

• Gather the ingredients. Preheat the oven to 375 F/190 C/Gas 5.
• Grease a 23 centimeter/9-inch loose-bottomed tart tin with a little butter . Roll out the pastry and line the tart dish, making sure there are no tears in the pastry. Prick the base of the dish using a fork. Refrigerate for 15 minutes.
• Cover the pastry with a scrunched up piece of baking parchment and fill with baking beans, or use long grain rice. Bake for 15 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden.
• Gather the ingredients.
• To create the passion fruit pulp, halve passion fruits and scrape the all the pulp, seeds and juice into a sieve over a bowl. Rub the pulp through the sieve, discard the seeds.
• Place the lemon zest, lemon juice, passion fruit puree, sugar, eggs ​and egg yolks into a large roomy saucepan. Over a very low heat, incorporate all the ingredients-you will find a whisk is best for this. Continue to whisk until the sugar has dissolved. Do not rush this process or you will scramble the eggs. Before you know it, the mixture will begin to thicken. It is ready when thick enough to coat the back of a wooden spoon.
• Remove the pan from the heat and place to one side. From time-to-time, whisk the mixture as it cools down. Once cooled, stir in the softened butter. Do not add too soon or the butter will simply melt making the tart greasy.
• Raise the oven temperature to 450 F/230 C/Gas 8.
• Pour the mixture into the cooked pastry base, place near to the top of the hot oven and bake for about 8 minutes. Remove from the oven before the surface starts to brown. Leave to cool completely before serving, preferably overnight. Serve with whipped cream or crème fraîche on top.

PASSION-FRUIT ICE CREAM

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 POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE

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.

PASSION FRUIT CURD

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE

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.