PASSIONFRUIT MERINGUE ICE CREAM SANDWICH

Recipes & food styling Kristy Sze Photography Tony Nyberg

	PASSIONFRUIT CURD
	85g passionfruit pulp (with seeds)
	25ml lemon juice
	200g egg yolks (about 10 egg yolks)
	100g sugar
	65g unsalted butter, cut into small pieces
	VANILLA & PASSIONFRUIT ICE CREAM
	800ml milk
	250ml cream
	150g sugar
	200g egg yolks (about 10 egg yolks)
	1 tablespoon vanilla paste
	passionfruit curd (see recipe above)
	SABLÉ BISCUITS
	105g unsalted butter, room temperature
	80g sugar
	1 egg
	200g plain flour
	80g ground almonds
	¼ teaspoon salt
	PASSIONFRUIT GEL
	150g passionfruit purée (seedless)
	20g sugar
	1 teaspoon agar agar powder
	ITALIAN MERINGUE
	60g egg white (about 2 egg whites)
	60ml water
	160g sugar
	TO ASSEMBLE
	edible flowers

1.	PASSIONFRUIT CURD
2.	Cook all the ingredients except the butter over a simmering water bath.
3.	Whisk for about 10 minutes until the curd is thickened.
4.	Remove from heat and whisk in the butter one piece at a time.
5.	Refrigerate until set.
6.	You can adjust the amount of passionfruit curd in the ice cream to suit your taste.
7.	Any extra curd can be stored in the fridge and enjoyed on toast or pancakes for breakfast.
8.	VANILLA & PASSIONFRUIT ICE CREAM
9.	Warm the milk and cream over a medium heat.
10.	Whisk the sugar and egg yolks together.
11.	Slowly whisk in the hot milk mixture.
12.	Return to the saucepan and cook gently, whisking, until it reaches 82°C and coats the back of a spoon.
13.	Strain immediately, cool over an ice bath and stir in the vanilla.
14.	Chill completely.
15.	Churn the ice cream in an ice-cream maker.
16.	Fold the passionfruit curd through the churned ice cream to create a ripple.
17.	Line a 25cm × 35cm tray with baking paper.
18.	Spread the ice cream evenly in the tray and freeze until firm.
19.	Cut out 7cm discs with a ring cutter, then cut in half and store frozen.
20.	Press any ice cream trimmings firmly into an airtight container and store them in the freezer to eat later.
21.	SABLÉ BISCUITS
22.	Cream the butter and sugar until pale.
23.	Beat in the egg.
24.	Sift in the dry ingredients and fold to form a dough.
25.	Roll between baking paper to 3mm thickness and chill until firm.
26.	Cut out 8cm discs with a cookie cutter, then cut each one in half, and bake at 170°C for about 15 minutes until golden.
27.	Cool.
28.	PASSIONFRUIT GEL
29.	Heat the passionfruit purée and sugar in a pot.
30.	Whisk in the agar agar and bring to a boil.
31.	Cool, then refrigerate until set.
32.	Blend until smooth.
33.	Store in a piping bag in the fridge.
34.	ITALIAN MERINGUE
35.	Put the egg whites in a stand mixer fitted with the whisk attachment.
36.	Heat the water and sugar to 110°C, then begin whisking the egg whites at high speed.
37.	When the syrup reaches 118°C, pour it slowly into the egg whites while whisking.
38.	Continue whisking for about 10 minutes until thick, glossy and cool.
39.	Transfer to a piping bag fitted with a petal nozzle.
40.	TO ASSEMBLE
41.	Pipe the passionfruit gel onto two sablé halves.
42.	Sandwich with ice cream.
43.	Pipe the Italian meringue along the curved edge and lightly torch with a blowtorch. You can skip the torching step if you don’t have a blowtorch.
44.	Decorate with more passionfruit gel and edible flowers.
45.	These can be assembled in advance with the meringue piped and torched, then stored standing upright in an airtight container in the freezer for up to 1 week.
46.	Alternatively, freeze the ungarnished sandwiches for up to one month and prepare fresh meringue on the day of serving.
47.	Pipe the gel and garnish with edible flowers just before serving.

Kristy Sze

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