I would like to make a passion fruit pastry cream -- isit ideal to replace a proportion of the milk in a class vanilla creme patissiere with the juice of some passionfruits?
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Try this recipe by Michelin starred chef Paul Heathcote.
Seedless pulp of 4 passion fruits
3 egg yolks
20g of plain flour, sifted
65g of caster sugar
250ml of milk
1/2 vanilla pod, split and seeds scraped out
75ml of double cream, whipped
1 : Whisk the eggs yolks and caster sugar in a bowl until creamy white in colour, then whisk in the flour.
2 : In a suitable sized, non-stick saucepan, add the milk and vanilla pod and bring to the boiling point. Remove the pod and add a little of the hot milk to the egg yolk mix, whisk well and slowly add the remaining liquid.
3 : Return this mix to the pan and, over a low heat, stir with a wooden spoon until the mix becomes thick.
4: Transfer the mix to a bowl, sprinkle some icing sugar over it to prevent a skin forming, and allow to cool.
5 : When cooled, stir in the passionfruit pulp and then gently fold in the whipped double cream.
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