Passion Fruit Cream Grenadilla Cream Recipes

Steps:

• In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.
• Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.
• In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.
• Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

Steps:

• Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
• Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
• Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
• Available in Latino markets.