Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Passion fruit
Custard
Decoration
How it's done
Passion fruit
Cut the passion fruits in half, scoop out the pulp, place in a tall measuring cup (yields approx. 125 ml). Set aside the passion fruit shells. Briefly puree the passion fruit pulp, pass through a sieve into a thin-sided bowl (yields approx. 100 ml).
Custard
Add the egg yolks, egg, sugar and salt, mix well. Stir the mixture over a gently simmering bain-marie until it starts to thicken. Add the butter and chocolate, continue to stir until the mixture becomes creamy. Pour the custard into the reserved passion fruit shells, cover and chill for at least 1 hr.
Decoration
Sprinkle sugar on top of the custard and caramelize carefully with a blowtorch.
| Note: | Use large passion fruits. As you never know exactly how much pulp is in a passion fruit, buy an extra one to be on the safe side. If you don't need it, you can use it to decorate the custard instead. |
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