Passion Fruit Chawanmushi Recipe
Exotic Cream, Banana Crumble, Coconut Sorbet, Pineapple Brûlée
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Ingredients
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Chawanmushi Base
Banana Crumble
Coconut Sorbet
Pineapple Brûlée
Method
Chawanmushi Base
- 1
Prepare the Chawanmushi Base
In a mixing bowl, whisk together the passion fruit pulp, eggs, dashi stock, soy sauce, and mirin until smooth.
- 2
Strain the Mixture
Pass the mixture through a fine mesh sieve into another bowl to ensure a silky texture.
- 3
Steam the Chawanmushi
Pour the strained mixture into small cups and steam for about 15-20 minutes or until the custard is set.
Banana Crumble
- 4
Prepare the Bananas
Preheat the oven to 350°F (175°C). Mash the ripe bananas in a bowl and set aside.
- 5
Make the Crumble Topping
In another bowl, mix together flour, brown sugar, cinnamon, and cubed butter using your fingers until it resembles coarse crumbs.
- 6
Combine and Bake
Spread the mashed bananas in a baking dish, then sprinkle the crumble topping over the bananas. Bake for 25-30 minutes until golden brown.
Coconut Sorbet
- 7
Mix Ingredients
In a blender, combine coconut milk, sugar, lime juice, and coconut flakes. Blend until smooth.
- 8
Freeze the Mixture
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, or pour into a shallow dish and freeze, stirring every 30 minutes until slushy and firm.
Pineapple Brûlée
- 9
Prepare the Pineapple
Lay the pineapple slices on a baking sheet lined with parchment paper.
- 10
Caramelize with Sugar
Sprinkle brown sugar evenly over the pineapple slices and use a kitchen torch to caramelize the sugar until bubbly and golden.
