Passionfruit Ice Cream Recipe

Passionfruit Ice Cream 

A zingy, tropical dessert- a wonderful twist from standard ice cream flavours... 

Ingredients: 300ml Full-Fat Milk
                          300ml Double Cream
                          100g Caster Sugar
                          6 Egg Yolks
                          12 Passion Fruits (Pulp Scraped Out)

Method:

1. In a medium sized saucepan, pour in the cream, milk and passion fruit pulp. Simmer on a medium heat and leave to infuse for 5-10 minutes.

2. In a separate bowl whisk the egg yolks and sugar together.

3. Before pouring over the hot passionfruit mix into the bowl, pass the mix through a sieve to discard the seed. Whisk the hot passionfruit cream into the eggs and sugar to incorporate all the ingredients together and to avoid the egg from scrambling.

3.Pour the ice cream mix back into the saucepan and continually whisk on the heat until the mix starts to thicken. 

4. Allow to cool, before churning in an ice cream maker for 25-30 minutes.

5. Store in an airtight container and consume within 1 month.

Tropical Eton Mess Recipe

Tropical Eton Mess (Serves 6)

An exotic twist, on a Great British Classic...

Ingredients: 4 Egg Whites
                          200g Caster Sugar
                          1 Vanilla Pod (Seeds Scraped Out)
                          400ml Double Cream
                          Icing Sugar (To Taste)
                          1 Papaya (Peeled, Seeds Removed & Diced)

                          1 Mango (Peeled, Stone Removed & Diced)

                          1 Pineapple (Peeled and Diced)

                          2 Passion Fruits (Halved & Flesh/Seeds Scraped Out)

                          4 Kiwi Fruits (Peeled & Diced)

Method: 

1. Preheat the oven at 150 degrees Celsius.

2. In a stand mixer or using an electric whisk, whisk the egg whites in a clean mixing bowl on a slow speed for 2 minutes. Once at a bubbly consistency, turn up to a medium speed for a further minute and finally to a high speed for a further 2 minutes.

2. Once the meringue starts to form soft peaks gradually add the sugar until the forms stiff, glossy peaks.

3. Spoon onto a lined baking tray with non-stick greaseproof paper and place in the oven, immediately turning the heat down to 140 degrees Celsius. Bake for 2-3 hours until crisp on the outside, but uncoloured. Turn the oven off, and leave the meringues in the oven until it is completely cold.

4. Once the meringue is cool, break into small chunks and keep aside in an airtight container. 

5. For the Chantilly cream, whisk the cream and vanilla seeds at a medium to high setting on your electric whisk. Add the icing sugar gradually to taste and stop whisking once the cream forms soft peaks.

6. To assemble the dessert, add all the diced fruit to a large serving bowl, and combine with equal amounts of meringue and cream.

7. Serve immediately- if there is meringue leftover, store in an airtight container and consume within 1 month. 

Dark Chocolate & Passion Fruit Truffles Recipe

Dark Chocolate & Passion Fruit Truffles (Makes 24)

 

Rich, velvety truffles infused with zingy passion fruit. An indulgent, romantic treat...

 

Ingredients: 300ml Double Cream

                            300g Dark Chocolate (Chopped)

                            1 Teaspoon Salt

                            Cocoa powder

                            4 Passion Fruits

Method:

1. In a medium sized pan add the cream and pulp of the passion fruit to infuse and bring to a simmer.

2. Meanwhile in another pan fill up a saucepan half-way with water and put on a medium/high heat to a simmer. Melt the chocolate in a large bowl over the saucepan.

3. When the cream is simmering, remove the pan from the heat, pass the cream through a sieve and add the salt.

4. Add the melted chocolate at a third of a time, to make sure all the chocolate and cream is incorporated. Allow to cool.

5. Once cool, pour the chocolate mixture onto a lined tray and leave to stand at room temperature for 2-3 hours. Than place into the fridge for 4 hours, or until set.

6. Once set use a melon baller to scoop balls of the chocolate mix out, and coat in cocoa powder before serving.