Ice praline of passion fruit

Ice praline of passion fruit (4 portions)

  • 170 g clarified butter
  • 170 g wheat flour type 550
  • 455 g sugar
  • 85 g wheat flour type 550
  • 6 egg-whites
  • 300 g fresh passion fruit
  • 2 eggs
  • 4 yolks
  • 30 g sugar
  • 160 g white coating
  • 2 tbsp Byodo Condimento Bianco
  • 250 g whipped cream
  • white coating for dipping and adhering

Pre-heat the oven up to 175 °C. Put the butter into a pot. Add 170 g flour and brown it at medium temperature for ca. 5 minutes. Stir in sugar, the rest of the flour and egg-white and brush everything instantly 3 mm thick on a baking tray which is covered with baking paper. Bake it at 175 °C for ca. 12 minutes. Turn out the mass and trim it. Adhere the boxes with tempered coating.

Cut the passion fruit into halves, place juice and seeds into a bowl. Pull out the threads with a  whisk and remove them. Beat the warm eggs, egg-white and sugar, then beat them until cold. Melt the coating, spread it over the eggs. Stir the passion fruit juice, balsamico and the seeds in the mass. Fold in the whipped cream and brush it 3 cm thick on a tray, then freeze it. Cut the ice-cream-parfait in rhomb shapes and dip them in the heated chocolate.