Baked Silken Passionfruit Cream with Fruit Salad and Mango Gelato

10:00 pm on 18 October 2004

Ingredients Tart Filling

  • 200ml fresh passion fruit pulp seeds removed
  • 300gm caster sugar
  • 11 eggs
  • 400ml cream

Ingredients Pastry Disc

  • 125gm butter
  • 125gm icing sugar
  • 250gm flour
  • 2 eggs

Ingredients Fruit salad

  • ¼ honey dew melon
  • ¼ rock melon
  • ¼ pineapple
  • Small wedge water melon
  • 2 sprigs mint
  • 2 passion fruit

Method

For the filling mix eggs, sugar, passion fruit pulp together.

Add cream and pass through strainer to remove any missed pips from the fruit.

Prepare the pastry by creaming butter and sugar. Add eggs and flour gently. Remove from the bowl place covered in the fridge (allow to firm).

Roll on a floured surface to .5cm thick, cut a 24cm disc, bake blind until golden at 150°C for 10 to 12 minutes, remove from oven and allow to cool.

Line a 24cm bottomless flan ring with bake well paper to 1 cm above the edge of the ring.

Pour in the passionfruit cream and bake at 130°C for 50 to 60 minutes or until set.

Remove from the oven and allow to cool, place in the refrigerator till required.

Prepeare the fruit salad by cutting all the fruit into neat 1 cm dice and mix with the passionfruit pulp.

Remove the baked cream from flan ring by placing the cooked disc of pastry on the top and inverting the cream, cut to desired size and dust with sugar and brulee with a blowtorch

Place in the centre of the plate arrange fruit salad around the out side.

Place a scoop of the gelato on the top of the cream.

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