This dessert is a take on a dish by Ashleigh Bareham on Masterchef 2015. The recipe was online but seems to have been taken down, so I’m glad I saved a copy. Here’s my version.
Scoop the pulp from 4 passionfruit and strain the pulp. Keep the liquid.
Whip 250ml cream to soft peaks.
Whisk together 110g caster sugar, 2 eggs plus an egg yolk.
Place in a bowl over a pan of simmering water and whisk until the mixture thickens and doubles in size. (I don’t think I’ve managed to achieve this yet…)
Gently fold the mixture into the cream with the passionfruit juice. Pour into moulds and freeze.
Ashleigh made a chocolate mousse with 110g dark chocolate and 3 e.g. whites. I made a chocolate ganache. It was a bit cold when I tried to serve it so it looks lumpy.
Boil 110g sugar and 125ml water. Add i red chilli, finely sliced and cook for 2 minutes. Drain.
I served mine with a disc of grated chocolate (next time I’d use hazelnuts with something), blueberry syrup, fresh passionfruit and blueberries, and pieces of pear caramelised with some sugar and tokay.
Quite tasty. Very sweet. If I could just work out the whisking I’d be happy.