Passionfruit Ice Cream
Passionfruit seed glass
750g cream
8 x 61g egg yolks
188g caster sugar
3g Xanthan gum
1kg passionfruit pulp, reserve 50g strained passionfruit seeds
for the passionfruit seed glass
100g isomalt, finely ground
50g passionfruit seeds dried on baking paper at 80°C until the yellow pulp attached to the seed is dry
Method
for the ice cream
Weigh the cream into a microwave safe bowl and microwave on high for 12 minutes. While this is happening, whisk together the egg yolks, sugar and Xanthan gum. Without delay, as soon as the microwave finished whisk the boiling cream into the egg yolks and combine thoroughly. Immediately return the base to the microwave for 45 seconds on medium low. Whisk in the passionfruit pulp and allow to stand for 10 minutes before straining through a coarse sieve. Chill and churn.
for the passionfruit glass
pre heat oven to 160°C
Mix the passionfruit seeds and isomalt together and place them on a baking sheet covered with a silicon mat or baking paper. Set a timer for 5 minutes and when the timer goes check the stage of the isomalt melt, check every couple of minutes until it is melted and mobile but not colouring. Stand the hot tray on a rack and place a sheet of baking paper on top and roll the isomalt out thinly. Allow to cool.
