Passion Fruit And Blackberry Jellies With Lemon Verbena Cream Recipes

Steps:

• Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• Stir in passion-fruit purée, chill until ready to use.
• Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
• Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
• Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
• Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
• Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
• Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
• Repeat layers.
• When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
• Lemon Verbena Cream (2 hours before serving):
• Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
• Stir in cream and chill, stirring occasionally, 1 hour.
• Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
• Discard solids and chill cream, covered, until ready to serve.
• Just before serving, beat cream with an electric mixer until it just holds soft peaks.
• Spoon dollops of cream over jellies.

Steps:

• Make passion-fruit mixture:
• Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in a 1-quart heavy saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to a 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes. Stir in passion-fruit purée, then chill in refrigerator until ready to use.
• Make blackberry mixture:
• Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining 3/4 cup water in 1-quart saucepan over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to another 1-quart glass measure or bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set, about 15minutes.
• While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
• Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill in refrigerator until ready to use.
• Assemble jellies:
• Pour a scant 1/4 cup passion-fruit mixture into each glass, then stand all 6 glasses in a wide pot. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set, about 2 hours. (Keep unused portion of jellies in refrigerator, stirring once or twice to slow setting.)
• Pour a scant 1/4 cup blackberry mixture on top of set passion-fruit jelly (pouring mixture gently over back of a spoon held just over set jelly helps to keep new layer from damaging layer beneath). Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set, about 2 hours.
• Make another layer of passion-fruit jelly and another layer of blackberry jelly in same manner, adding ice to pot and chilling in refrigerator until jellies are set (last two layers will take only about 1 1/2 hours each to chill).
• When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
• Make cream 2 hours before serving:
• Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon (to release flavor). Stir in cream and chill, stirring occasionally, 1 hour.
• Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids and then discarding them, then chill cream, covered, until ready to serve.
• Just before serving, beat cream with an electric mixer until it just holds soft peaks and spoon dollops over jellies.

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.

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured.
• Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
• In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
• In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
• In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
• Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
• In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
• For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
• To Assemble: Split the cakes in half so that you have 4 1" rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.