Subj : Paletas de Maracuya
To   : All
From : Ben Collver
Date : Wed Jan 03 2024 17:17:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paletas De Maracuya (Passion Fruit Cream Pops)
 Categories: Desserts, Mexican
      Yield: 8 Paletas

    2/3 c  Passion fruit pulp; frozen
           -or from fresh fruits; (8 to
           -10)
  1 1/2 c  Half-and-half
    2/3 c  Sugar
      1 pn Salt
      1    Vanilla bean; split
           -lengthwise -OR-
    3/4 ts Pure vanilla extract
      3    Egg yolks
    1/4 c  Passion fruit seeds;
           -(optional)

  If you're lucky enough to find fresh ripe passion fruit, buy it,
  because yu can always store the puree in the freezer. To use passion
  fruit, simply cut it in half and scoop out the flesh. Otherwise, look
  for frozen passion fruit pulp in ethnic or specialty markets, making
  sure that what you buy is just pulp, with no sugar added. If you want
  a little crunch and texture, use the passion fruit seeds.

  Put the passion fruit pulp and 1/2 c of the half-and-half in a bowl
  and stir to combine.

  Combine the remaining 1 c half-and-half and the sugar and salt in a
  small saucepan. If using a vanilla bean, scrape the seeds into the
  mixture, then add the pod. Cook over medium heat, stirring, until the
  sugar has dissolved and the mixture just comes to a boil.

  Meanwhile, whisk the egg yolks in a bowl large enough to accomodate
  the half-and-half mixture. When the half-and-half mixture begins to
  boil, slowly pour the warm liquid into the yolks while whisking
  continuously to avoid making scrambled eggs! Pour the mixture back
  into the pot and cook over medium-low heat, stirring continuously,
  until the mixture thickens and coats the back of a spoon. If using
  vanilla extract, stir it in at this point.

  Strain through a fine-mesh sieve. Add the passion fruit mixture and
  whisk lightly until thoroughly combined. Let cool over an ice bath,
  stirring occasionally, then refrigerate until completely chilled.
  Stir in the passion fruit seeds.

  If using conventional molds, divide the mixture among the molds, snap
  on the lid, and freeze until solid, about 5 hours. If using glasses
  or other unconventional molds, freeze until the pops are beginning to
  set (1-1/2 to 2 hours), then insert the sticks and freeze until
  solid, 4 to 5 hours. If using an instant ice pop maker, follow the
  manufacturer's instructions.

  Recipe by Fany Gerson

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