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|  | | | | 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. | | | | top of page ▲ |
download recipe & print
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