WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS

 

PASSION FRUIT SOUFFLE

PASSION FRUIT ICE CREAM
SOUFFLES
 ARLEQUIN - 4 FLAVORS
 CHESTNUT
 CHOCOLATE
 GRAND MARNIER
 GUANABANA
 PASSION FRUIT
 PISTACHIO
GIF/gif_line_glitter.gif
 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 2114
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
 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 ▲


GIF/gif_line_glitter.gif

DESSERTS/souffles_raw_passion_fruit.JPG
PIPED WAY OVER THE RIM

GIF/gif_line_glitter.gif

DESSERTS/souffle_passion_2.JPG

download recipe & print

GIF/gif_line_glitter.gif