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L'Etoile's Baked Passion Fruit

List of Ingredients




L'ETOILE'S BAKED PASSION FRUIT SEMI FREDDO

We think this is a quintessential dessert for lovers: alternating hot and
cold with passion at the center!

For the Ice Cream:

1 cup passion fruit concentrate
10 egg yolks (reserve whites for final presentation)
Three fourths cup sugar
3 cups of heavy cream


Recipe




Combine the passionfruit with the egg yolks and sugar, and cook till
thick, stirring constantly over a boiling waterbath as you would prepare
a lemon curd.

Scald the heavy cream in a thick bottomed pot and whisk into the hot
curd. Return custard to the heavy pot and cook briefly on medium heat
until the custard thickens slightly. Pass through a chinois (extremely
fine mesh strainer). Chill, churn and harden ice cream at least 24 hours
prior to assembly.

For the Cake: Prepare one recipe of a basic genoise to which 1
teaspoon of grated orange zest has been added. Bake the batter on a
sheet pan lined with baking parchment paper. Line individual custard
cup molds (heart-shaped if you have them, of course) with plastic film.
Cut circles (or hearts) to line the bottom and sides of the cup, fitting
tightly. Pack the mold with passion fruit ice cream in the center and
seal with a tightly fitting circle (or heart) on the top. Draw the corners of
the plastic around the cup and give a little twist to seal the ice cream
in the cake. Return to the freezer until you are ready to serve.

Presentation: Preheat oven to 425 degrees Fahrenheit. A convection
oven with low fan setting is ideal. Make a meringue from the reserved
egg whites using equal parts sugar. Flavor with 1 teaspoon grated
orange zest and vanilla. Remove cake from plastic film and turn bottom
side up. Frost top and sides about one-half inch thick with meringue,
leave base unfrosted. Bake the semi freddo until the meringue is puffed
and peaks just start to brown, a matter of minutes.

Serve with Creme Anglaise feathered with hearts drawn with
passionfruit and strawberry purees.