Ingredients:
Passion Fruit Gratin:
200g crème fraiche
150g passion fruit juice
20g pastry cream powder
5 egg whites
5 egg yolks
140g sugar
2 sheets gelatin (softened)
140g sugar
20g glucose syrup
40g water
Sorbet:
2 cups strawberry puree
1 cup water
3 ounces sorbet syrup
Sorbet Syrup:
2 cups water
625g sugar
125g glucose syrup
Strawberries:
1 cup strawberries, cut in half if large
1 tbsp. sugar
1/2 tsp. lemon juice
3-4 mint leaves, very finely chopped
Procedure:
Passion Fruit Gratin:
Warm passion fruit juice and add crème fraiche. In a separate bowl, dissolve pastry cream powder with a few tablespoons of the passion fruit mixture. Whisk in egg yolks. Bring passion fruit mixture to a boil; temper the egg mixture and combine. Cook gently until a pastry cream consistency is achieved. Transfer to a large mixing bowl and add gelatin. Cover with plastic wrap and set aside. Cook the sugar, glucose syrup and water to 120 degrees C.
In the bowl of a KitchenAid, whisk egg whites slowly, then slowly pour the heated syrup over the beating egg whites. Beat until the meringue is firm. Fold 1/4 of meringue into strawberry base by whisk and slowly fold another 1/4 with a spatula. Continue until all the meringue is folded in.
Sorbet Syrup:
For the syrup, combine sugar, glucose syrup and water in medium saucepan. Bring to a boil. Remove from heat and cool completely. Combine water, strawberries and 3 oz. of sugar syrup. Refrigerate until chilled (about 2 hours). Process sorbet in ice cream maker according to manufacturer’s instructions. Transfer to a bowl, cover and freeze.
Strawberries:
Toss the ingredients together and let sit for 30 minutes until very juicy
Recipe Author: Chef and Owner Dan Barber
Photo By: Dan Barber
Restaurant: Blue Hill, 75 Washington Place, New York, NY, USA
Source: http://www.joniaveni.com/images/Celebrity%20Chef%20Recipes.pdf