PASSION FRUIT ICE CREAM
Steps:
- Mix together the passion fruit pulp and 1/2 cup (125 ml) of the cream in a large bowl. Set a mesh strainer over the bowl.
- Warm the milk, sugar, salt, and the remaining 1/2 cup (125 ml) cream in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the passion fruit and cream mixture. Mix in a few drops of orange oil, if using, then stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add a spoonful of passion fruit seeds to the custard during the last few minutes of churning, if you wish.
BOUREKAKIA SOKOLATAS - CHOCOLATE BAKLAVA CIGAR
The original name of this was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar" This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315381. This recipe was found at Australian Gourmet Traveler online. This recipe was created by George Calombaris, The Press Club. Prep time is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 51m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine chocolate, walnuts and almonds in a bowl and stand for 45 minutes or until mixture is firm.
- Divide into 3 even pieces and roll each piece into a 12cm long cylinder.
- Lay a sheet of phyllo pastry on a work surface, brush with butter and top with another sheet of phyllo, then cut lengthways into 3 pieces.
- Lay a chocolate cylinder across short end of a pastry sheet, roll, tucking ends in, and brush edge with butter to seal.
- Repeat with remaining phyllo and chocolate cylinders.
- Preheat oven to 180°C.
- Place cigars on a baking paper-lined oven tray and bake for 5-6 minutes or until pale golden, then cut each in half diagonally.
- To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
Nutrition Facts : Calories 459.4, Fat 45.1, SaturatedFat 17.8, Cholesterol 35.6, Sodium 155, Carbohydrate 16.2, Fiber 7.1, Sugar 1.3, Protein 9.7
PASSION FRUIT ICE CREAM
Smooth, creamy and delectably different, this ice cream is a nice change! It's an exotic flavorful cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=67MBwtVNAc4
Provided by CLUBFOODY
Categories Dessert
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside.
- In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold.
- Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.
Nutrition Facts : Calories 487.1, Fat 35.1, SaturatedFat 21.9, Cholesterol 131.2, Sodium 162.6, Carbohydrate 38.2, Sugar 36.1, Protein 6.9
PASSION FRUIT "TZATZIKI" WITH OLIVE OIL ICE-CREAM
The original name of this recipe was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar." It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315273. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. "Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient."
Provided by ThatSouthernBelle
Categories Gelatin
Time 5h30m
Yield 1 litre, 6 serving(s)
Number Of Ingredients 12
Steps:
- For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
- Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
- Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
- Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer's instructions. Makes about 1 litre.
- For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
- Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
- Set aside.
- For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
- To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
Nutrition Facts : Calories 573.8, Fat 44.9, SaturatedFat 18.3, Cholesterol 214.7, Sodium 144.4, Carbohydrate 37.4, Fiber 6.5, Sugar 22.2, Protein 9.4
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