Passionfruit s'more cones

Passionfruit s'more cones

By
From
The Sugar Hit!
Makes
8
Photographer
Chris Middleton

Zangy passionfruit is one of my favourite fruits, and it marries so well with chocolate. What I love about this cone is that it takes a kid’s favour – s’mores – and somehow manages to be sophisticated, grown-up and intriguing, purely through the addition of passionfruit. These cones are a game-changer. PS – don’t be afraid to really singe those marshmallows!

Ingredients

Quantity Ingredient

Passionfruit ice cream

Quantity Ingredient
500ml full-cream milk
20g cornflour, (cornstarch)
1 1/2 tablespoons cream cheese, at room temperature
pinch salt
310ml thickened cream, (35% fat)
145g caster sugar
2 tablespoons liquid glucose, (or corn syrup)
60g vanilla marshmallows, (or passionfruit)
125ml passionfruit puree, with some seeds

To serve

Quantity Ingredient
8 waffle cones
chocolate sauce, (see note)

Method

  1. Put 2 tablespoons of the milk in a small bowl with the cornflour and stir together well.
  2. Put the cream cheese in a large mixing bowl with the salt and whisk until smooth.
  3. Put the remaining milk in a saucepan over high heat, with the cream, sugar and glucose and bring to the boil. Boil for 4 minutes, then remove from the heat and whisk in the cornflour mixture. Return to the heat and cook, stirring, for about 1 minute, or until thickened.
  4. Pour the ice cream mixture, bit by bit, into the bowl with the cream cheese, whisking continuously to make sure there are no lumps.
  5. Chill the ice cream mixture completely in the refrigerator (I usually leave it overnight).
  6. When you’re ready to churn the ice cream, spread the marshmallows out on a foil-lined baking tray and toast and slightly char them with either a kitchen blowtorch or under a grill (broiler) at high heat.
  7. Stir the passionfruit purée and seeds into the ice cream base. Churn in your ice cream maker, according to the manufacturer’s instructions. Pack into a freezer-safe container, scraping up and layering in the marshmallows as you go. Cover with baking paper and freeze. Follow the instructions on page 86 to dip and finish the cones.

Tip

  • If you have never heard of s’mores, then you’ve obviously never seen The Sandlot, and you’re killing me, Smalls. It’s a toasted marshmallow, with some milk chocolate sandwiched between two crisp cookies.

Note

  • To make the chocolate sauce, melt 200 g dark chocolate (70% cocoa solids) and 60 ml coconut oil together in a small bowl in the microwave. I do this on High (100%) for 20 seconds at a time, stirring after each burst, but you could also do it in a bowl over a saucepan of simmering water, making sure the base of the bowl isn't touching the water.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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