For the cream
3 cups of milk
2 cups of heavy cream
Zest of 1 lemon
6 eggs
10 tablespoons of butter
4 tablespoons of white gelatin, unsalted
6 tablespoons of freshly squeezed lemon juice
For the sauce
5 ripe passionfruits (780g)
2 cups of water
2 cups of passionfruit pulp
1 1/2 tablespoons of cornstarch
For the cream
3 cups of milk
2 cups of heavy cream
Zest of 1 lemon
6 eggs
10 tablespoons of butter
4 tablespoons of white gelatin, unsalted
6 tablespoons of freshly squeezed lemon juice
For the sauce
5 ripe passionfruits (780g)
2 cups of water
2 cups of passionfruit pulp
1 1/2 tablespoons of cornstarch
Prepare the cream: In a medium saucepan, combine the milk, heavy cream, and lemon zest
Bring to a simmer over medium heat
While that's cooking, in a large bowl, whisk together the eggs and butter until light and fluffy
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling
Return the mixture to the saucepan and cook over low heat, stirring occasionally, until thickened and coats the back of a spoon
Let it cool slightly, then strain through a fine-mesh sieve
Dissolve the gelatin in freshly squeezed lemon juice in a double boiler, and whisk into the egg mixture
Remove the lemon zest
Pour the mixture into a 20cm x 7cm mold or individual cups
Cover with plastic wrap and refrigerate until set
Prepare the sauce: Remove the pulp from the passionfruits and strain through a fine-mesh sieve, gradually adding the water
Reserve the seeds for decorating the cream
Whisk together the liquid and butter in a saucepan over medium heat, bringing to a simmer and cooking until slightly thickened, stirring constantly
Let it cool
Unmold the cream, if using a mold, and serve with the passionfruit sauce spooned over
Decorate with reserved seeds
Serve chilled.
