pineapple and lemon passionfruit spring rolls
By Catherine H.
Ingredients
- 1 pineapple
- for the spring rolls:
- Phyllo pastry
- butter
- for cream:
- 2 lemons
- 2 passion fruit
- 1/2 cup powdered sugar
- 7 tbsp butter
- 2 eggs
- 1/4 cup powdered sugar
- 2 cups of cream
- icing sugar
Details
Servings 4
Level of difficulty Average
Preparation time 45mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Peel and cut pineapple into thin slices, arrange on plates. Roll the phyllo sheet to make tubes. They must be hollow in the center. (I have molds to wrap them around) brush phyllo with butter and brown in oven. Heat the cream in a bain-marie with lemon juice, passion fruit juice, sugar, butter. Blanch the egg and 1/4 cup sugar, stir in a double boiler, heat to 185 °.
Step 2
Refrigerate. Whip cream, fold into the fruit/cream mixture. Fill the spring rolls, arrange with pineapple carpaccio.
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