Passion Fruit Ice Cream Sundae
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
260 g
Milk430 g
Sugar70 g
Glucose1 tsps
Salt30
Egg Yolks400 ml
Coconut Milk (can)30 g
Condensed Milk140 g
Powdered Milk230 g
Egg110 g
Fondant1 tsp
Vanilla Extract210 g
Butter (melted)230 g
Egg White180 g
Powdered Sugar140 g
All-Purpose Flour10
Kiwis (ripe)Directions:
1
For the Passion Fruit Ice Cream: Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt
2
Bring to a simmer
3
While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side
4
Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes
5
Now that the liquids are hot, temper the yolks with the hot milks
6
First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly
7
Now pour it back into the pan
8
On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon
9
Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath
10
Spin the ice cream in the machine
11
Allow it to freeze for at least 1 hour before serving
12
For the Tres Leches Ice Cream: In a saucepan place the milk, cream, and coconut milk
13
Whisk together the sugar and stabilizer, then whisk it well into the milks
14
Add the condensed milk to the pan, along with the dry milk, and salt
15
Place the pan on medium heat, and allow the mixture to come to a steam
16
While heating, place the eggs and trimolene in a bowl together and set aside
17
Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture
18
Now that your milks are hot, very slowly whisk into your egg mixture some of the milk
19
Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath
20
Once cooled, add the rum
21
Pour the ice cream mixture into your ice cream machine and spin until set
22
Place in the freezer for at least 1 hour before serving
23
For the Coconut Croquant: Place the fondant and glucose in a small saucepan
24
Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well
25
Quickly, pour the mixture onto a silpat, and lay another silpat on top
26
Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown
27
Allow it to cool completely
28
Approximately 10 minutes
29
Crush the croquant by placing it in a food processor and pulsing until small
30
If you do not have a processor it can be chopped by hand using a serrated knife
31
Once crushed, place it aside until assembly
32
For the Whipping the Cream: Place all the ingredients into the bowl of a stand mixer with the whip attachment
33
Be sure that the cream is very cold to allow it to whip nicely
34
Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping
35
Place in a pastry bag with a star tip
36
Refrigerate until ready to use
37
For the Coconut Rum Caramel Sauce: Place the sugar and glucose in a small saucepan
38
Add just enough water to loosen the sugar and make it like "wet sand"
39
Wash the sides of the pan down with water so that it is clean
40
Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster
41
While the sugar is heating, warm the coconut milk
42
Prepare an ice bath with a bain marie placed in ice
43
Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully
44
Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully
45
Add the rum
46
Place it back on the fire to dissolve any remaining sugar
47
Pour the sauce in the bain marie, and cool completely
48
Place the sauce into a squeeze bottle until ready to serve
49
For the Piping Tuile: Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F)
50
Add the flour and whisk everything until combined
51
Slowly add the melted butter
52
Mix well, scraping down the sides
53
Strain the mixture through a chinois
54
Cool before using
55
Place in a piping bag with a very small tip
56
Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown
57
Start with 5 minutes, and then rotate the pan, for another 5 minutes
58
Bend the tuile as desired
59
Set-aside until ready to finish Sundae
60
For the Mango Coulis: Peel the mangoes and place the flesh of the fruit into a blender
61
Taste the puree
62
If the puree is sweet, do not add sugar
63
If you want it sweeter, add to your taste and blend once more to dissolve the sugar
64
Pass the puree through a fine sieve
65
Put into a squeeze bottle until ready to serve
66
Assembly: Peel the kiwi and slice 5 of them into thin rounds
67
Dice the remaining kiwi
68
Cut the passion fruit in half and scoop out the fruit and seeds
69
Begin the assembly, by placing the kiwi slices around the base of the glass
70
Fill the inside base of the glass with some mango coulis
71
Pipe in a layer of whipped cream
72
Sprinkle with some croquant, and place 1 scoop passion ice cream in the center
73
Drizzle caramel around the sides of the ice cream
74
Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel
75
Pipe another layer of whip cream then center the passion ice cream
76
Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi
77
Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile
78
Serve