Warm Passion Fruit Gratin With Raspberries

Ingredients

• 2 tablespoons unsalted butter at room temperature
• 2 teaspoons arrowroot
• 6 egg yolks
• 2 teaspoons unflavored gelatin
• 8 tablespoons cold water
• 5 ounces passion-fruit juice
• 4 tablespoons heavy cream
• ¾ cup granulated sugar
• 4 egg whites
• 1 pint fresh raspberries
• 1 tablespoon confectioners’ sugar for dusting

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 47 grams sugars; 3 grams protein; 81 milligrams cholesterol; 29 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Butter the insides of eight 3 1/2-inch flan rings.
2. Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.
3. Whisk arrowroot gradually into yolks, beating until smooth.
4. Soften gelatin in 2 tablespoons of the water.
5. Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat. Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture. Bring to boil over low heat, stirring constantly. Add gelatin and simmer gently at least 5 minutes, stirring constantly. Mixture will be smooth and as thick as a light pastry cream. Set aside and cover with wax paper or plastic wrap to keep film from forming.
6. Combine sugar and remaining 6 tablespoons water in a small saucepan. Bring to boil; cover and cook 3 minutes. Remove lid and cook to 275 degrees on a candy thermometer.
7. In a large bowl, beat egg whites to soft peaks. Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.
8. Fold warm cream mixture into meringue mixture. Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture. Reserve some berries for garnish if desired.
9. Refrigerate at least 4 hours in advance, and as long as 24 hours.
10. To prepare for serving, preheat broiler. Dust each ring with confectioners’ sugar. Arrange rings on oven-proof tray. Glaze briefly under broiler. Watch carefully.
11. Slip the molds onto serving plates and serve immediately.