4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups (ch) of heavy cream
2 cups (ch) of milk
1 cup (ch) of passion fruit pulp with seeds
Chocolate syrup and sprinkles for decorating
4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups (ch) of heavy cream
2 cups (ch) of milk
1 cup (ch) of passion fruit pulp with seeds
Chocolate syrup and sprinkles for decorating
In a refrigerator, place the eggs, sugar, and salt
Put the refrigerator in a water bath and use a whisk to beat the eggs until they form a smooth cream. Reserve
In a small saucepan, combine the heavy cream and milk, and mix well, heating it until just before boiling
Pour into the refrigerator and return it to the water bath
Stir constantly until the mixture thickens, for approximately 10 minutes
Remove from heat and let cool to room temperature
Mix in the passion fruit pulp and pour into an English muffin tin
Cover with aluminum foil and refrigerate until firm
Remove from refrigerator and use a fork to beat the cream well
Return to freezer and repeat the process three more times
Unmold and decorate with chocolate syrup and sprinkles.
