Vanilla-Passion Fruit Cream

Ingredients

• 6 Passion fruits (Pulp and juice; reserve the shells if serving the dessert in the fruit)
• 100 g Water (For mixing with the fruit pulp)
• 25 cl 30% heavy cream
• 40 g Sugar (For the cream)
• 1 Egg yolk
• 1 tsp Cornstarch (Approximately 3 g; specified in the description but omitted from the video)
• 1 Vanilla bean (Split lengthwise and scraped)
• 3 tbsp Lemon juice (Approximately 45 ml)
• 1 ramequin Strained passion fruit juice (First half of the strained juice, intended for the cream; approximately 140 g)
• 6 g Gelatin (Sheets to be softened in very cold water, then dissolved in a double boiler)
• 30 g Sugar (For the jelly)
• 1 ramequin Strained passion fruit juice (Second half of the strained juice, intended for the jelly; approximately 140 g)

Steps

1. 1

   Cut the six passion fruits in half and scoop all the pulp into a container. Keep the shells intact if you wish to serve the dessert in them.

2. 2

   Add 100 g of water to the pulp and mix thoroughly to extract the juice.

3. 3

   Strain the mixture through a fine-mesh sieve to remove the small seeds, then divide the strained juice between two ramekins of similar volume.

4. 4

   In a saucepan, combine the heavy cream, 40 g of sugar, egg yolk, cornstarch, the seeds from the vanilla bean, and the lemon juice.

5. 5

   Add the contents of the first ramekin of strained passion fruit juice and whisk until smooth.

6. 6

   Bring the mixture to a boil over medium heat, stirring constantly, then continue cooking over low heat for a few minutes. The cream should change color slightly and begin to thicken.

7. 7

   Immediately divide the cream among the passion fruit shells or glasses. Place them in the freezer while preparing the jelly, until the surface of the cream is completely set.

8. 8

   Soften the gelatin sheets in a large amount of very cold water. Once pliable, gently squeeze out the excess water.

9. 9

   Dissolve the squeezed gelatin in a double boiler without allowing it to boil.

10. 10

    Pour the second ramekin of passion fruit juice into a saucepan and add 30 g of sugar. Heat gently until the sugar has dissolved.

11. 11

    Remove from the heat, add the dissolved gelatin to the passion fruit and sugar mixture, and stir until perfectly smooth.

12. 12

    Remove the creams as soon as they have set, then pour a thin layer of jelly over each one. Proceed gently so as not to dent the cream.

13. 13

    Refrigerate the desserts for at least 3 hours, until the jelly has set. Optionally decorate with small edible flowers before serving.

Notes

The jelly is optional: the passion fruit cream can be served on its own. The recipe fills six passion fruits, or twelve halves. The cream must be sufficiently set in the freezer before adding the jelly; otherwise, the two layers may mix.

Nutrition per serving

• dessert
• French
• passion fruit
• vanilla
• gluten-free
• vegetarian
• chilled dessert
• no-bake