250 ml milk, full cream
400 ml cream, thickened
4 free range egg yolks
20 g corn flour
225 g caster sugar
4 passionfruit, halved and scraped
400 ml fresh passionfruit juice
200 ml fresh orange juice
To make the granita, combine 200 g passion fruit and 100 g orange juice with 75 g sugar. In a small saucepan, bring to a simmer, stir and pour onto a tray and freeze until solid. When required, scrape surface with a fork. If not using immediately, keep in a hermetically sealed container.
Combine milk and 250 g cream in a small saucepan over a medium heat, stirring constantly as this cannot be allowed to boil. Remove from the heat.
Whisk yolks, 75 g sugar and corn flour in a bowl until well combined. Pour hot milk into bowl, whisking continuously. Return mixture to a saucepan over low heat, stirring constantly for approximately 10 mins or until the custard thickens and coats the back of a spoon. Add passion fruit and stir through. Reserve.
With the remaining passionfruit and orange juice, place in a small saucepan with 75 g sugar and reduce by half. Allow to cool. Whip the remaining thickened cream in a mixing bowl, and add the reduction to it. Combine and refrigerate until required.
Layer the components in a glass, serve immediately.
Recipes by George Calombaris endorsing Essential Eggs www.farmpride.com.au/essential-eggs
Photo shot and edited by Sam Karanikos
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos