Post by tassi on Mar 21, 2008 22:21:08 GMT -6
passionfruit fool
for passionfruit fool
1 1/2 teaspoons unflavored gelatin
3/4 cup thawed frozen passion-fruit pulp ~ see below
1 cup chilled heavy cream
3/4 cup castor sugar
1/2 cup sour cream
make fool ~ sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks.
fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
serve fool in wine glasses
cooks' notes:
• you can substitute 20 fresh passionfruit for the pulp.
OPTION ~ halve them and force their pulp through a sieve, discarding seeds.
for passionfruit fool
1 1/2 teaspoons unflavored gelatin
3/4 cup thawed frozen passion-fruit pulp ~ see below
1 cup chilled heavy cream
3/4 cup castor sugar
1/2 cup sour cream
make fool ~ sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks.
fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
serve fool in wine glasses
cooks' notes:
• you can substitute 20 fresh passionfruit for the pulp.
OPTION ~ halve them and force their pulp through a sieve, discarding seeds.