Kumquat semi-freddo with granadillas

Recipe from: 9/15/1999 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 6
    extra-large egg yolks
  • 60
    ml
    sugar
  • 250
    ml
    preserved kumquat syrup (see tips) or other preserved fruit syrup of your choice
  • 1
    lemon or lime, julienned peel
  • 6
    julienne strips orange peel
  • 350
    ml
    cream, whipped
  • 60
    ml
    nougatine powder (see tips)
  • 12
    whole preserved kumquats, diced
  • 60
    ml
    granadilla pulp
  • 60
    ml
    guava purée (optional)
 

Method

 
Whisk egg yolks and sugar in a bowl until thick and creamy. Bring kumquat syrup and citrus peel to boil and trickle into sugar and egg yolk mixture, whisking hard. Place in top of double boiler over simmering water and whisk until thick and creamy. Remove from stove, reserve peel and cool syrup for 5 to 10 minutes. Fold whipped cream, nougatine powder and diced kumquats into syrup. Spoon into individual moulds and freeze until firm. To serve, unmould onto plates, add 15 ml (1 tbsp) each granadilla pulp and guava purée (if using) and decorate with reserved peel.
 

Read more on: fruit
 

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