6 fluid ounces Passion fruit juice
3 fluid ounces Heavy cream
5 Egg yolks
13 ounces Granulated sugar
1 ounce Cornstarch
1/4 ounce Sheet gelatin, softened
5 Egg whites
2 fluid ounces Water
Yield: 26 ounces
1. Bring the passion fruit juice and cream to a boil in a large stainless saucepan.
2. Whisk the egg yolks and 3 ounces (90 grams) of the sugar to a ribbon then add the cornstarch. Temper with half of the hot cream.
3. Return the tempered egg mixture to the saucepan and bring to a boil while vigorously whisking. Once the custard has come to a boil and thickened, remove from heat and pour into a clean bowl.
4. Stir the softened sheet gelatin into the cream until it is dissolved and smooth. Scrape the sides of the bowl and lightly dust the surface with powdered sugar to prevent a crust from forming. Do not chill the cream.
5. Meanwhile, prepare an Italian Meringue with the egg whites, remaining sugar and water. Delicately fold the Italian Meringue into the hot passion fruit cream.
6. Use immediately. Pour the cream into serving container or torte or other mold before it sets. This will keep refrigerated for several days.
7. Yield: 1 lb. 10 oz.
Notes: Method: Stirred Custard
3 fluid ounces Heavy cream
5 Egg yolks
13 ounces Granulated sugar
1 ounce Cornstarch
1/4 ounce Sheet gelatin, softened
5 Egg whites
2 fluid ounces Water
Yield: 26 ounces
1. Bring the passion fruit juice and cream to a boil in a large stainless saucepan.
2. Whisk the egg yolks and 3 ounces (90 grams) of the sugar to a ribbon then add the cornstarch. Temper with half of the hot cream.
3. Return the tempered egg mixture to the saucepan and bring to a boil while vigorously whisking. Once the custard has come to a boil and thickened, remove from heat and pour into a clean bowl.
4. Stir the softened sheet gelatin into the cream until it is dissolved and smooth. Scrape the sides of the bowl and lightly dust the surface with powdered sugar to prevent a crust from forming. Do not chill the cream.
5. Meanwhile, prepare an Italian Meringue with the egg whites, remaining sugar and water. Delicately fold the Italian Meringue into the hot passion fruit cream.
6. Use immediately. Pour the cream into serving container or torte or other mold before it sets. This will keep refrigerated for several days.
7. Yield: 1 lb. 10 oz.
Notes: Method: Stirred Custard
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