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For Passion Fruit base:
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6 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
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6 oz. heavy cream |
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6 egg yolks |
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2 oz. sugar, granulated |
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1 oz. cornstarch |
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6 oz. raspberries |
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1/2 oz. gelatin, bloomed in 1 oz. of cold water (or 3 gelatin leaves) |
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Method:
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| 1. | In a heavy bottom sauce pot combine the Passion Fruit Concentrate and heavy cream.
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| 2. | Bring to a boil.
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| 3. | In a mixing bowl combine the egg yolks, sugar, and cornstarch.
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| 4. | Temper the egg yolk mixture with a little of the boiling heavy cream mixture then thoroughly combine the two mixtures into the heavy bottom sauce pot.
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| 5. | Bring back to a boil, whisking continuously and cook for 4 minutes to thicken.
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| 6. | Transfer to a mixing bowl, then whisk in the gelatin until completely melted and incorporated.
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| 7. | Cover the mixture with plastic wrap and set aside for use at room temperature.
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For Italian Meringue:
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3 egg yolks |
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5 oz. sugar |
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1/8 cup water |
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Method:
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| 1. | In a small sauce pot combine the water and sugar and cook to 220° F.
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| 2. | While the syrup is cooking whip the egg whites on medium speed to a soft peak.
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| 3. | Slowly incorporate the 220° F syrup into the egg whites at medium to high speed and mix until meringue has cooled.
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| 4. | Gently fold the Italian meringue into the Passion Fruit base 1/3rd at a time.
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| 5. | Line a sheet pan with parchment paper then place twelve 3 to 4" ring molds on it.
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| 6. | Fill the ring molds 1/2 full with the Passion Fruit Concentrate mixture.
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| 7. | Evenly distribute the raspberries among the ring molds.
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| 8. | Fill the ring molds with the remaining mixture, level off, and put in a freezer until completely frozen.
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Passion Fruit Sauce:
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8 oz. butter |
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6 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
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4 oz. sugar |
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Method:
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| 1. | In a small sauce pot melt the butter until just boiling.
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| 2. | In a blender mix the Passion Fruit Concentrate puree and sugar.
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| 3. | Slowly incorporate the hot butter at medium speed and mix until smooth.
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| 4. | Hold sauce at room temperature until ready to serve.
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To Assemble:
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| | Preheat oven to 425° F.
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| | Unmold the frozen Passion Fruit Gratins onto individual ovenproof serving plates and dust each with powdered sugar.
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| | Bake Passion Fruit Gratins for 8 minutes until golden brown.
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| | Remove from oven and drizzle with the Passion Fruit sauce around the Passion Fruit Gratins (this will warm the sauce from the heat of the plate).
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| | Garnish with fresh raspberries and serve.
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