Perfect Passion Fruit Parfait

Name: Perfect Passion Fruit Parfait
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 10 eggs, separated; 473 milliliters heavy cream; 237 milliliters passion fruit purée; 1 pinch pinch of salt; 237 milliliters sugar, divided; 118 milliliters water, divided

You can never have too many dessert recipes, so give Perfect Passion Fruit Parfait a try. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 546 calories, 12g of protein, and 37g of fat per serving. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up eggs, water, passion fruit purée, and a few other things to make it today.

Instructions

In a small heavy saucepan over medium heat, combine 1/2 cup of the sugar with 1/4 cup of the water. With a damp pastry brush, wash down the sides of the pan to prevent stray sugar crystals from forming.

Ingredients you will need

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Heat until the mixture reaches 235°F on a candy thermometer.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Meanwhile, in the bowl of a stand mixer with a whisk attachment, whisk the egg yolks until they are light and fluffy. When the sugar syrup has reached temperature, with the mixer on medium-high, carefully pour the hot sugar syrup down the side of the mixing bowl and continue beating until the mixture has cooled.

Ingredients you will need

Simple Syrup

Egg Yolk

Equipment you will use

Mixing Bowl

Stand Mixer

Whisk

Add the purée and mix gently. Scrape the mixture into a metal bowl and set aside in the refrigerator.

Equipment you will use

Bowl

In a saucepan over medium heat, combine the remaining 1/2 cup sugar and the remaining 1/4 cup water and heat until the mixture reaches 235°F.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Meanwhile, clean the bowl of your stand mixer and add the egg whites and salt.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Stand Mixer

Bowl

Whisk until foamy. Slowly add the hot sugar mixture to the egg whites and whip on high until the egg whites are very white and shiny and hold soft peaks.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high until the mixture forms stiff, white peaks and has cooled.

Equipment you will use

Stand Mixer

Whisk

Bowl

Transfer the egg whites to the purée mixture and gently fold together.

Ingredients you will need

Egg Whites

Clean the bowl of the stand mixer again and pour in the heavy cream. Whip the cream until soft peaks form. Gently fold the whipped cream into the egg mixture, making sure no white streaks remain.

Ingredients you will need

Whipped Cream

Cream

Egg

Equipment you will use

Stand Mixer

Bowl

Gently pour the parfait into single-serving glasses, a large serving bowl, or individual rectangular cake molds and freeze until firm, at least 5 hours or overnight.

Equipment you will use

Bowl

Serve frozen.

To serve the rectangular cakes, heat the metal mold with a blow-dryer on low heat, then gently remove the mold.

Variation: If you’d like a gradation of colors to give the dessert a visual pop, before freezing, add a drop of orange food coloring to half the mixture.

Ingredients you will need

Orange Food Color

Pop

Spread the darker parfait in an even layer first, then gently spoon the lighter-colored parfait on top, making sure not to blend the two together and muddy the distinct colors. Freeze as above.

Ingredients you will need

Spread

Variation: If you want to give your parfait a cake base, use your cake mold to stamp out a layer of cake, then pour parfait into the mold and freeze as above.

Ingredients you will need

Base