The pulp is easy to find in the frozen section of Latin markets. The first we tried was too firm to eat in this presentation. The second (originally mango) is more intense but still a bit firm so we’re cutting back on the Gelatin from 14g to 7g. This makes enough for 4 desserts, topped with the mascarpone.
7 g 1 envelope Knox Gelatin
270 g 9-10 fl oz Passion Fruit Pulp
100 g 2 whole Eggs
90 g 1/2 C Sugar
30 g 2 Tbs Butter
Irene thinks we should drop the gelatin even more. Maybe what she really wants is a maracuya mousse. Chris thinks it'd be fancy to have a layered dessert with both, especially if it can be unmoulded.
7 g 1 envelope Knox Gelatin
270 g 9-10 fl oz Passion Fruit Pulp
100 g 2 whole Eggs
90 g 1/2 C Sugar
30 g 2 Tbs Butter
Bloom gelatin in a little of the cool melted Passion Fruit Pulp juice
Heat Passion Fruit Pulp to 190F/90C
Beat 2 eggs with Sugar, add to pan, heat whisking to 190F/90C until thickened
Remove from heat, cool to 180F/82C, add bloomed Gelatin, whisk or stick blend
Add frozen Butter chunks, stir to melt
Mix with stick blender
Pour into mold (Sundae dishes, martini glass, etc), tap to release air bubbles
Chill to set
Irene thinks we should drop the gelatin even more. Maybe what she really wants is a maracuya mousse. Chris thinks it'd be fancy to have a layered dessert with both, especially if it can be unmoulded.
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