Passion Fruit Crema Catalana Recipe
Vegan Passion Fruit Crema, Pineapple-Málaga Granita, Coconut Leche Sorbet
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Ingredients
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Passion Fruit Crema Catalana
Pineapple-Málaga Granita
Coconut Leche Sorbet
Method
Passion Fruit Crema Catalana
- 1
Prepare the Base
In a saucepan, combine the passion fruit pulp, coconut milk, cornstarch, maple syrup, vanilla extract, turmeric powder, and a pinch of salt. Whisk well to mix all ingredients.
- 2
Cook the Mixture
Place the saucepan over medium heat and continuously whisk the mixture until it thickens, about 5-7 minutes. It should coat the back of a spoon.
- 3
Chill
Once thickened, remove the pan from heat and pour the mixture into serving dishes. Allow to cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Pineapple-Málaga Granita
- 4
Blend Ingredients
In a blender, combine the chopped pineapple, Málaga wine, agave syrup, and fresh lime juice. Blend until smooth.
- 5
Freeze
Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to scrape the mixture, breaking up any ice crystals, until it is fully frozen and has a fluffy texture, about 2-3 hours.
Coconut Leche Sorbet
- 6
Mix Ingredients
In a mixing bowl, combine the coconut milk, coconut cream, agave syrup, and fresh lime juice. Stir until well combined.
- 7
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours to firm up.
