dessert_passion_fruit

PASSION FRUIT SOUFFLE PASSION FRUIT ICE CREAM	SOUFFLES
	ARLEQUIN - 4 FLAVORS
	CHESTNUT
	CHOCOLATE
	GRAND MARNIER
	GUANABANA
	PASSION FRUIT
	PISTACHIO

DESSERTS/souffle_passion_2.JPG

	2	1½	1
Passion Fruit Puree Pastry Cream Powder Egg Whites Sugar Water	1000 gm 100 gm 600 gm 600 gm 150 gm	750 gm 75 gm 450 gm 450 gm 100 gm	500 gm 50 gm 300 gm 300 gm 75 gm
Yield	28	21	14

Mix puree, milk and pastry cream powder together and bring to a boil, while continuously whisking Add water to sugar in a sauce pan and heat to 121 C, while whipping egg whites to soft peaks. Add sugar to egg whites and whip on high speed. When cool, fold meringue into passion fruit pastry cream and pipe into ramequins

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PASSION FRUIT ICE CREAM

    -    2 liters milk
    -    2 liters heavy cream
    -    2 liters Passion fruit puree
    -    2 kilos sugar
    -    70 yolks (1 kg 400)

   Bring milk, heavy cream and puree to a boil
   Mix together yolks with sugar
   Temper with milk mix
   Make crème anglaise.

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