Textures Of Feijoa: Feijoa Crema Pasticcera, Feijoa Ice Cream, Granita & Pistachio Biscotti - Cuisin
Explore the textures of feijoa with Feijoa Crema Pasticcera, Ice Cream, Granita & Pistachio Biscotti from New Zealand. Enjoy a unique culinary journey!
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Ingredients
- 500ml water
- 350g sugar
- 750g feijoa flesh, no skin
- FEIJOA GRANITA
- 240ml feijoa syrup, from the feijoa purée
- 100g caster sugar
- FEIJOA ICE CREAM
- 265ml full-fat milk
- 265g caster sugar
- 8 egg yolks
- 265g cream
- 400g feijoa purée (see recipe)
- 2 teaspoons vanilla paste
- 500ml cream
- 3 egg yolks, plus 1 egg
- 80g caster sugar
- 4 gelatine leaves
- 200g feijoa purée (see recipe)
- PISTACHIO BISCOTTI
- 245g ground pistachios
- 370g caster sugar
- 180g egg white (approx. 5-6 egg whites)
- 60ml milk
- a good pinch of salt
- 150g plain flour
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