Sundae De Maracuyá Gf Recipe

If using store-bought ice cream, remove from freezer 5–10 minutes before plating to soften slightly for easy scooping. If making quick no‑churn: whip 2 cups heavy cream to soft peaks, fold into 4 cups sweetened condensed milk with 1 tsp vanilla, freeze in a loaf pan until firm (4–6 hours). Keep frozen until assembly.

Prepare Tuile Batter

Preheat oven to 325°F (160°C). In a small saucepan, melt butter gently and set aside to cool slightly. In a bowl, whisk egg white lightly with sugar until just blended (do not form peaks). Stir in melted butter, rice flour, desiccated coconut and salt until smooth. Batter should be thin but spreadable; adjust with an extra 1/2 tsp melted butter or 1/2 tsp water if too thick.

Bake and Shape

Line a baking sheet with silicone mat or parchment (silicone preferred for shaping). Drop 1 tablespoon portions of batter about 3 inches apart and spread very thinly into 3–3.5 inch rounds using the back of a spoon. Bake 7–9 minutes until edges are golden and centers set (watch carefully). Remove one at a time and, while warm and pliable, quickly lift with spatula and drape over a rolling pin or bottle to form a curved tuile. Let cool to crisp. Repeat with remaining batter.

Finish with White Chocolate

Melt white chocolate gently in a double boiler or microwave in 15-second bursts, stirring between. Dip or paint the inside concave side of each cooled tuile with melted white chocolate (about 1 teaspoon each). Place on parchment until chocolate sets. Store cool and dry until assembly.

In a small saucepan combine passion fruit pulp, sugar and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Cook 2–3 minutes to concentrate flavor. Remove from heat, stir in lemon juice. Taste and adjust sweetness. If you prefer seedless coulis, press through a fine mesh sieve and discard seeds; otherwise keep seeds for texture. Cool to room temperature, then chill until serving.

Combine strained passion fruit juice, simple syrup and 1 tablespoon water in a shallow bowl. Add soy lecithin and whisk briefly to dissolve. Add the 2 tablespoons cold water. Using an immersion blender at the surface, blend for 30–45 seconds to create foam—hold blender so it incorporates air. Let sit 20–30 seconds and skim off stable foam to use. For larger volume, continue blending in bursts, refrigerating if it gets warm. Foam is best used immediately; will hold 10–20 minutes.

Scoop 3 generous scoops (about 1/2 cup each) of vanilla ice cream into chilled coupe or sundae glass.

Drizzle 2–3 tablespoons passion fruit coulis over and around the scoops, letting some pool at the bottom.

Insert one or two white chocolate & coconut tuiles into the ice cream at an angle for height and crunch.

Spoon or pipe 2–3 tablespoons of passion fruit foam atop the ice cream and around the tuiles for aromatic lift.

Garnish with a halved fresh passion fruit (scooped or perched), a sprinkle of toasted desiccated coconut, and 2 mint leaves.

Serve immediately so the foam and tuiles retain texture.