Friday, July 20, 2018

Passion Fruit Pie


Passion Fruit Pie - Filling

4 eggs, separated
1/2 C fresh passionfruit pulp or puree
1 C granulated sugar, divided
1/2 tsp salt
1 Tbsp granulated gelatin
4 Tbsp cold water
optional: some grated lemon rind
  • Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering.
  • In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften.
  • In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), ½ C of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Being careful to stir constantly so the egg doesn’t scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top.
  • Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight.

Stabilized Whipped Cream Topping

1 cup whipping cream
and 1 tsp gelatin
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla or extract of your choice.
  • Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
  • The gelatin will bloom and become soft.
  • Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
  • Set aside to cool but not set. This is very important.
  • Pour the whipped cream into a mixer bowl.
  • Turn the mixer on medium.
  • After a minute – slowly add in the sugar.
  • Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
  • Now pour the gelatin mixture into the mixer bowl and continue to whip
  • Do not over beat at this point. You will see the cream will hold stiff peaks.
  • This whipped cream can be used immediately.
  • You can spread it over a cake or pipe as needed.

No comments:

Post a Comment