Passion Fruit Gelée With Basil Cream Recipes

Steps:

• Lightly oil baking pan.
• Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
• Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
• Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Steps:

• Sprinkle gelatin over water in a small saucepan let stand to softened. Cook over low heat until gelatin is dissolved 1-2 minutes. Remove from heat and whisk in 1 tbsp puree at a time until gelatin mixture is cool, then whisk in remaining puree. Transfer to a clean bowl and over an ice bath, stirring occasionally until consistency of raw egg whites 15-25 minutes. Pour into desired shape such as cake pan and freeze for 20 minutes or until set.

Steps:

• To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
• To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup.
• To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish.
• To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

Steps:

• Make sorbet:
• Bring sugar, water, and zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 2 minutes.
• Put watermelon in a blender, then add syrup and lemon juice and blend until smooth. Pour through a fine-mesh sieve into a large bowl, pressing on pulp and discarding any remaining solids.
• Freeze in ice cream maker, then transfer to an airtight container and freeze until firm.
• Make gelée while sorbet freezes:
• Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
• Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
• While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
• Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
• Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
• Gently whisk gelée to break into small pieces and serve as a bed for scoops of sorbet.