The jolting flavor of passion fruit really explodes on the palate. Serve this with passion fruit seeds on a hot day. Or combine it with some meringues and strawberries.
Recipe information
Yield
makes about 3 cups
Ingredients
1 cup (240g) water
4 teaspoons (8g) nonfat milk powder
1 tablespoon (15g) Invert Sugar (page 185)
4 teaspoons (24g) light corn syrup
1/3 cup plus 2 tablespoons (75g) granulated sugar
1 1/4 cups (275g) passion fruit puree (see page 276)
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the water, milk powder, invert sugar, corn syrup, and granulated sugar in a saucepan and whisk. Bring to a boil over medium heat.
Step 3
Strain into a medium bowl and set into the ice bath. Chill quickly, stirring often. Add the passion fruit puree and mix with an immersion blender.
Step 4
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
