L'Etoile Restaurant, 25 North Pinckney, Madison, WI, Phone 608-251-0500
L'ETOILE'S BAKED PASSION FRUIT
We think this is a quintessential dessert for lovers: alternating
hot and cold with passion at the center!
For the Ice Cream:
cup passion fruit concentrate
egg yolks (reserve whites for final presentation)
fourths cup sugar
cups of heavy cream
the passionfruit with the egg yolks and sugar, and cook till thick,
stirring constantly over a boiling waterbath as you would prepare
a lemon curd.
Scald the heavy cream in a thick bottomed pot and whisk into the
hot curd. Return custard to the heavy pot and cook briefly on
medium heat until the custard thickens slightly. Pass through
a chinois (extremely fine mesh strainer). Chill, churn and harden
ice cream at least 24 hours prior to assembly.
For the Cake: Prepare one recipe of a basic genoise to
which 1 teaspoon of grated orange zest has been added. Bake the
batter on a sheet pan lined with baking parchment paper. Line
individual custard cup molds (heart-shaped if you have them, of
course) with plastic film. Cut circles (or hearts) to line the
bottom and sides of the cup, fitting tightly. Pack the mold with
passion fruit ice cream in the center and seal with a tightly
fitting circle (or heart) on the top. Draw the corners of the
plastic around the cup and give a little twist to seal the ice
cream in the cake. Return to the freezer until you are ready to
Presentation: Preheat oven to 425 degrees Fahrenheit. A
convection oven with low fan setting is ideal. Make a meringue
from the reserved egg whites using equal parts sugar. Flavor with
1 teaspoon grated orange zest and vanilla. Remove cake from plastic
film and turn bottom side up. Frost top and sides about one-half
inch thick with meringue, leave base unfrosted. Bake the semi
freddo until the meringue is puffed and peaks just start to brown,
a matter of minutes.
Serve with Creme Anglaise feathered with hearts drawn with passionfruit
and strawberry purees.