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Passion Fruit Creme Pots
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| 6 c. | melted passion fruit sorbet |
| 24 | egg yolks |
| 8 Tb. | sugar |
| 5 c. | heavy cream |
| 2 c. | whole milk |
| fresh mint for garnish |
1. Preheat oven to 300 degrees
2. In a large saucepot, bring sorbet to a boil, then bring down to a simmer and reduce by half. Let cool.
3. In a large bowl, whisk egg yolks and sugar together. Add cream, milk, and reduced sorbet. Stir to combine.
4. Place 16 ramekins in shallow baking dishes filled with water. Water should come halfway up sides of ramekins. Fill each ramekin 3/4 full with passion fruit mixture. Bake until centers of creme pots are set, 35-40 minutes. Refrigerate for at least 2 hours before serving. Garnish with fresh mint.
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