Warm Passion Fruit Gratin With Raspberries

Preparation

1. Step 1

   Butter the insides of eight 3½-inch flan rings.

2. Step 2

   Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.

3. Step 3

   Whisk arrowroot gradually into yolks, beating until smooth.

4. Step 4

   Soften gelatin in 2 tablespoons of the water.

5. Step 5

   Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat. Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture. Bring to boil over low heat, stirring constantly. Add gelatin and simmer gently at least 5 minutes, stirring constantly. Mixture will be smooth and as thick as a light pastry cream. Set aside and cover with wax paper or plastic wrap to keep film from forming.

6. Step 6

   Combine sugar and remaining 6 tablespoons water in a small saucepan. Bring to boil; cover and cook 3 minutes. Remove lid and cook to 275 degrees on a candy thermometer.

7. Step 7

   In a large bowl, beat egg whites to soft peaks. Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.

8. Step 8

   Fold warm cream mixture into meringue mixture. Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture. Reserve some berries for garnish if desired.

9. Step 9

   Refrigerate at least 4 hours in advance, and as long as 24 hours.

10. Step 10

    To prepare for serving, preheat broiler. Dust each ring with confectioners' sugar. Arrange rings on oven-proof tray. Glaze briefly under broiler. Watch carefully.

11. Step 11

    Slip the molds onto serving plates and serve immediately.