If there's one thing I know for certainty it's that Have A Yummy Day's recipes in general are delicious enough to give even the most famous chef a run for their money. And though this passion fruit cream cheese ice cream (with homemade meringue and passionfruit syrup, obviously) is involved, the results are so. dang. worth any additional time spent creating it.
Passion Fruit Cream Cheese Ice Cream with Meringue and Passion Fruit Syrup
|FOR THE MERINGUE||2 egg whites|
|½ cup caster sugar||½ teaspoon vinegar or lemon juice|
|FOR THE HOMEMADE CREAM CHEESE||1 litre processed sour milk|
|1 ⅓ cup sour cream||salt|
|FOR THE PASSION FRUIT CREAM CHEESE ICE CREAM||3 egg yolks + 2 egg whites|
|¾ cup cane sugar||1 teaspoon vanilla sugar or a few drops of liquid vanilla essence|
|a pinch of salt||1 ⅓ cup heavy cream|
|½ cup passion fruit purée||1 passion fruit|
|FOR THE PASSION FRUIT SYRUP||5 passion fruits|
|½ cup water||½ cup cane sugar|
FOR THE MERINGUE
Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools. Fill the meringue into a piping bag with a star shaped nozzle and pipe pieces of meringue, about 2 inches wide, onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.
FOR THE HOMEMADE CREAM CHEESE
Heat the sour milk and sour cream to 120˚F (slightly warmer than lukewarm). Stir the mass for a couple of minutes until its texture starts to change. Pour it into a sieve with a coffee filter and let the cheese mass sift for 5-6 h in cool room temperature. Add a pinch of salt.
FOR THE PASSION FRUIT CREAM CHEESE ICE CREAM
Whisk together cream cheese, yolks and sugar. Add vanilla sugar and salt. Whisk the cream and egg white separately and then add the cream first, then the egg white. Mix the mass with the passion fruit purée and the pulp of the passion fruit. Pour the ice cream mass into a mold. Put the mold in the freezer for at least 5 h.
FOR THE PASSION FRUIT SYRUP
Split the fruits in half and scrape out the pulp and seeds. Boil the contents with water and sugar to a thin sauce. Let it cool and serve with the ice cream.
Put ice cream between the pieces of meringue and serve with the passion fruit sauce.