The Charlies: Passion Fruit Posset

The Charlies honors the best and brightest in the Twin Cities food and beverage scent.  This week we’re inviting some of the nominated chefs to the TCL kitchen.  Katie Elsing from The Lynhall is nominated for Outstanding Baker & Pastry Chef.  She joins us with her recipe for Passion Fruit Posset.

For tickets to attend The Charlie Awards at the Pantages Theater on Sunday, February 9th, click here.

Passion Fruit Posset

20 oz Cream
9 oz Sugar
4 oz Passion Fruit Puree

Bring cream and sugar to a boil.

Let simmer for 5 mins.

Remove from heat.

Add in passion fruit puree, and mix.

Pour into serving vessels.


Meringue

250 g Sugar
150 g Egg Whites

Whisk egg whites and sugar together.

Heat over a bain marie, whisking, until 155F.

Place in a kitchenaid bowl with whisk attachment, whip until the bowl is cool to the touch.  Use right away.

 

Coconut Chiffon Cake

450 g Butter
1250 g Sugar
450 g Eggs
15 g Vanilla
1350 g Sour Cream
1181 g AP Flour
34 g Baking Powder
11 g Baking Soda
19 g Salt
171 g Toasted Coconut

Cream butter and sugar until light and fluffy.

Slowly add the eggs and vanilla mixing well

Add the sour cream.

Add the dry.

Fold in the toasted coconut.

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