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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: |
| 1. |
In a heavy bottom sauce pot combine the Passion Fruit Concentrate and heavy cream. |
| 2. |
Bring to a boil. |
| 3. |
In a mixing bowl combine the egg yolks, sugar, and cornstarch. |
| 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. |
| 5. |
Bring back to a boil, whisking continuously and cook for 4 minutes to thicken. |
| 6. |
Transfer to a mixing bowl, then whisk in the gelatin until completely melted and incorporated. |
| 7. |
Cover the mixture with plastic wrap and set aside for use at room temperature. |
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| For Italian Meringue: |
| • |
3 egg yolks |
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5 oz. sugar |
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1/8 cup water |
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| Method: |
| 1. |
In a small sauce pot combine the water and sugar and cook to 220° F. |
| 2. |
While the syrup is cooking whip the egg whites on medium speed to a soft peak. |
| 3. |
Slowly incorporate the 220° F syrup into the egg whites at medium to high speed and mix until meringue has cooled. |
| 4. |
Gently fold the Italian meringue into the Passion Fruit base 1/3rd at a time. |
| 5. |
Line a sheet pan with parchment paper then place twelve 3 to 4″ ring molds on it. |
| 6. |
Fill the ring molds 1/2 full with the Passion Fruit Concentrate mixture. |
| 7. |
Evenly distribute the raspberries among the ring molds. |
| 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: |
| 1. |
In a small sauce pot melt the butter until just boiling. |
| 2. |
In a blender mix the Passion Fruit Concentrate puree and sugar. |
| 3. |
Slowly incorporate the hot butter at medium speed and mix until smooth. |
| 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. |
