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The Caterer

A study of passion fruit – by George Jardine

11 September 2006
A study of passion fruit – by George Jardine

Ingredients

For the crème brûlée (serves 10) 750ml cream
16 egg yolks
140g sugar
250ml passion fruit pulp

For the soufflé (serves four) 200g passion fruit pulp
40g sugar
36g corn flour
120g egg white
40g sugar

For the sorbet (serves 12) 750ml water
1tbs glucose (large)
200g sugar
250ml passion fruit pulp
Lemon juice, to taste

Method
To make the crème brûlée, boil cream in a saucepan. Whisk egg yolks and sugar to a sabayon. When cream boils, add to the egg mix and allow to cool. When cool, add the passion fruit pulp. Cook in espresso cups for about 15 minutes at 80ºC until set.

To make the soufflé, boil passion fruit pulp with 40g of sugar, then thicken with corn flour. Whisk the egg white and remaining 40g sugar until thick, then quickly whisk one-third of the meringue into the hot pulp mixture. Transfer this mix to a bowl and fold in the remaining meringue mix. Put the mixture into espresso cups that have been buttered and sugared. Bake in hot oven at 200ºC until risen (about seven minutes).

To make the sorbet, boil water, glucose and sugar. Remove from heat and cool. When cool, add the passion fruit pulp, and a little lemon if this is not sharp enough. Churn in a sorbet machine.

To serve, glaze the brûlée for five minutes at 180ºC and scoop the sorbet. Arrange with soufflé as per photo.

George Jardine

Photo © Sam Bailey

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