Fruity “Fire and Ice” Duo in Times of Almond Blossom

5 from 9 votes
Prep Time 45 mins
Cook Time 1 hr 50 mins
Rest Time 5 hrs
Total Time 7 hrs 35 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 300 kcal

Ingredients
 

For the passion fruit crème brûlée:

  • 5 Pc. Fresh passion fruit
  • 1 tbsp Passion fruit syrup
  • 4 Pc. Egg yolk
  • 1 tbsp Sugar
  • 200 g Double cream
  • 5 tsp Brown sugar

For the pistachio honey ice cream:

  • 100 g Pistachio nuts
  • 75 g Sugar
  • 300 ml Whole milk
  • 300 g Double cream
  • 1,5 tbsp Honey
  • 100 ml Orange blossom water
  • 200 ml Condensed milk
  • 1 Pc. Orange zest

For the filo rolls with cinnamon citrus and almond filling:

  • 50 g Melted butter
  • 200 g Ground almonds
  • 125 g Sugar
  • 2 tbsp Rose petal water
  • 2 Pc. Orange zest
  • 2 Pc. Lime zest
  • 2 tsp Ground cinnamon
  • 1 packet Filo pastry
  • Melted butter
  • Powdered sugar

Instructions
 

For the passion fruit crème brûlée:

  • Halve the passion fruit and scrape out the pulp, puree this with the syrup in the mixer, pass through a very fine sieve. Whisk 1 tbsp sugar with the 4 egg yolks in a bowl, then stir in the fruit mixture and Creme Double and fill into small molds. Preheat the oven to 120 degrees, cover the baking sheet with hot water, cover the molds with heat-resistant kitchen foil and place on the baking sheet. Let the cream set in the oven for 70 minutes, then chill in the refrigerator for at least 5 hours. Before serving, distribute about 1 teaspoon of brown sugar evenly in each mold and caramelize with a flambé burner.

For the pistachio honey ice cream:

  • First grind 3/4 of the pistachio nuts together with the sugar in a chopper very finely. Put the milk, double cream, honey and orange blossom water in a saucepan, add the pistachio-sugar mixture and simmer gently over low to medium heat, stirring frequently. As soon as the mixture has boiled down by a quarter, remove the saucepan from the heat and let everything cool down. Then coarsely chop the remaining pistachio nuts, rub off the peel of the orange, add both together with the condensed milk to the cream mixture and stir everything well. Cover the pot with cling film and let it cool in the refrigerator for at least 2 hours. Then put the mixture in the ice cream maker and let it freeze according to the manufacturer's instructions. If the ice cream is still too creamy, pour it into a shallow bowl, close it and put it in the freezer for 1-2 hours.

For the filo rolls:

  • First wash the oranges and limes and rub the peel off. Melt the butter and mix in a bowl with ground almonds, sugar, rose flower water, orange and lime peel and cinnamon to a paste. Preheat the oven to 180 degrees circulating air. Cut the dough sheets into approx. 15x15 cm pieces, form a sausage the size of an index finger from the almond paste and place it on the bottom edge in the middle of the filo dough sheet. Fold the lower edge of the pastry and the side edges over the filling and roll up the pastry almost completely, from bottom to top. Brush some melted butter onto the top edge of the pastry sheet and roll up the packet completely. Make the other packets in the same way. Place all the rolls on a baking sheet lined with baking paper, brush with melted butter and bake in the oven for 15-20 minutes until golden brown. Remove the rolls, let them cool down a bit and dust with powdered sugar for serving.
  • To serve, place a scoop of ice cream in a small bowl, place this together with a bowl of crème brûlée and 1-2 filo rolls on a medium-sized plate or platter and decorate with edible flowers.

Nutrition

Serving: 100gCalories: 300kcalCarbohydrates: 21.7gProtein: 6gFat: 21.1g

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