Passion fruit ice cream

Passion fruit ice cream

Introduction:

"Passion fruit, used to make mousse. In midsummer, it was entrusted with the task of ice cream. Passion fruit ice cream is rare, right? As far as I can see, I have no impression at all. I don't want to talk about custard. Ask Du Niang for advice? There's no such thing as that. There are still ways. ——Adaptation! Since mousse can be frozen, it also has the feasibility of ice cream interpretation. Sure enough, it seems pretty good. To draw inferences from one instance, another passion fruit ice cream method quickly emerged

Production steps:

Step 1: Materials

Step 2: soak the gelatine tablets in ice water until soft

Step 3: take out, squeeze out water and reserve

Step 4: put the passion fruit puree into the microwave oven and heat it for 20-30 seconds,

Step 5: add gilding tablets and stir until completely dissolved

Step 6: add half of the sugar and stir until it dissolves

Step 7: add wine and sugar, stir well, put into the refrigerator, refrigerate until completely cooled.

Step 8: pour the remaining sugar into the cream

Step 9: beat until flowing thick

Step 10: pour in the cooled passion fruit juice,

Step 11: mix well

Step 12: install the ice cream machine and start it

Step 13: pour in the slurry

Step 14: turn off the machine when the slurry becomes solidified

Step 15: dig a big ball of ice cream and put it into the cup

Step 16: sprinkle a little passion fruit juice on the surface

Step 17: garnish with a mint leaf

Materials required:

Passion fruit puree: 75g

Fine granulated sugar: 50g

Sugar liquor: 1 tablespoon

Animal fresh cream: 120g

Gilding tablets: 1.2g

Note: heating the puree does not need to be boiled. It can dissolve the gelatine tablets between 40-50 ℃. The prepared passion fruit liquid needs to be thoroughly cooled, and then mixed with the cream to prevent the cream from melting due to high temperature.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: sweet