4 egg yolks
1/2 cup (chopped) of sugar
1/2 teaspoon of salt
2 cups of fresh cream
2 cups of milk
1 cup of passion fruit pulp with seeds
Chocolate syrup for decoration
4 egg yolks
1/2 cup (chopped) of sugar
1/2 teaspoon of salt
2 cups of fresh cream
2 cups of milk
1 cup of passion fruit pulp with seeds
Chocolate syrup for decoration
In a refrigerator, combine the egg yolks, sugar, and salt
Heat over low heat in a water bath until smooth and creamy. Reserve
In a pan, mix the cream and milk and heat to just before boiling
Pour into the refrigerator and return it to the water bath
Stir until thickened
Remove from heat and let cool
Mix in the passion fruit pulp and pour into an English muffin tin
Cover with aluminum foil and freeze until firm
Remove from freezer and beat well with a fork
Return to freezer and repeat the process three more times
Unmold and decorate with chocolate syrup.
