You’ll notice that I’ve been going on and on about the rhubarb / passionfruit combo since Chloé made her rhubarb passionfruit fool. It was moan worthy… even the following day. I’ve also been using the combo in creating sundaes at the Whalesbone – – Jenna’s passionfruit coulis is absolutely a-maz-ing… I snuck a look at her recipe and saw her secret ingredient – – LIME! Lime juice and lime zest are the perfect punch to the passionfruit; those two flavours go hand in hand.
But back to my obsession… I really love the combo but I honestly just wanted to make the fool recipe that Chloé had made for us at Oz Café. It was tart and bright and light and decadent all at once… in a word, it was PERFECTION. And it was exactly what I wanted to make my papa for father’s day.
In order to make the fool I needed a few things:
Chloé needed to pass along her recipe. Which she did (GROS MERCI). So recipe – – check.
Then I needed some rhubarb. Thankfully, my boss decided to give me fresh stalks from his garden. Ingredient #1 – – check.
Time for the passionfruit. Charlotte came through on that one… 1 container of passionfruit purée – – check.
As for the heavy cream – – a quick look in my fridge and I had that one taken care of all on my own! – – check.
All that was left to do was to make a curd, reduce some rhubarb, whip up some cream… et violà my fool was born!
You’ll notice that there are 4 steps to this recipe – BUT each step is simple and straightforward: worth the time and energy to make everything yourself. I promise… this recipe will blow your mind. Totally and utterly moan and sigh worthy!
1 batch passionfruit curd
1 batch rhubarb compot
1 batch whipped cream
note: I was torn between using Chloé’s passionfruit curd recipe or using Jenna’s. At the end of the day, I didn’t have a lime… or cornstarch… so I picked Chloé’s version. But I feel both would work and I’ll be using Jenna’s recipe next week when I make a cheesecake (don’t worry… I’ll be blogging about that too!) :0)
Step 1: passionfruit curd
2 egg yolks
150 g white sugar
1 1/2 c. passionfruit purée (Chloé recommends 8 passionfruit, pulp… I had the purée so I used that instead)
125 g cold butter, cubed (I used… 1/2 c. of butter… it was a lot of butter… so next time I’ll use 1/4 c. butter instead)
If you have a bain marie (I actually had a real bain marie!!! merci Marielle!) place enough water in the bottom pot and bring to a simmer. Place all your ingredients, except the butter, in the upper pot and start to whisk.
If you don’t have a bain marie, grab a medium pot and bring an inch or so of water to a simmer. Place a large metal bowl with all the ingredients (except the butter) on top (make sure that the bottom of the bowl doesn’t touch the simmering water) .
Keep your stove-top at about medium / medium-high heat. Don’t over heat your saucepan, and don’t let the water completely evaporate.
Grab your whisk and start whisking… for about 10 minutes. Yes… your wrist will likely get tired, mine did… switch hands. Whisk, whisk, whisk until you see the curd start to come together. It thickens up, going from a loose yellow sauce type thing to a thick, creamy, yellow type thing. It should be thick enough that when you stick a wooden spoon into the mixture, it leaves a layer on the back of the spoon.
At that point, remove the curd from the heat (don’t forget to turn off your stove) and whisk in the cubes of butter – – a little at a time. You want to allow the cube to melt and be incorporated before adding any more. The result is a decadently creamy curd. Gorgeous.
Step 2: rhubarb compot
note: you’ll notice that I don’t have exact measurements for this recipe… I really just guesstimated. Apologies for not being more precise.
many stalks of rhubarb, diced (like a big bunch of rhubarb)
1/2 c. of sugar (approx… I added some and then added some more while it was simmering away)
zest and juice of 1 lemon (remember to discard those seeds!)
In a medium saucepan over medium – high heat, combine your rhubarb, some of the sugar, lemon juice and zest, add a little bit of water if needed, and just get everything combined. Keep an eye on it… but really, you simply want the rhubarb to break-down and all the water to evaporate. Taste test it and see if you want to add a bit more sugar to cut the tartness… this is really all about personal tastes. You’ll know when it’s ready…
Allow both the curd and the rhubarb to cool to room temperature before moving onto the next stage.
Step 3: whipped cream
note: Again… this is estimated. Chloé’s recipe simply stated that she whipped BEAUCOUP (a lot) of heavy cream
750 mL heavy cream
1/4 c (approx) white sugar (use as much or as little as you like)
In the bowl of your stand mixer (or a large glass /metal bowl) use your whisk attachment (or handheld mixer) to gently froth the cream. At that point, whisk in the sugar. Increase the speed to max and just let the electric mixer to all the work for you – – until you end up with a nice, thick, white whipped cream. You want it to be stiff enough that it holds onto the whisk attachment, but not so stiff that it is no longer glossy (over beaten cream isn’t pretty).
Step 4: Finishing the fool
Now for my favourite part of Chloé’s recipe… I’m going to use her words exactly – – because they made me smile.
“J’ai bien mélangé le curd et mal mélangé le rhubarbe ( pour que ca fasse des streaks)”
translation: Completely fold in the curd, and then “poorly mix in” the rhubrab – – you want the red streaks through out the cream/ curd mixture.
That’s it. You’re done. A perfect dessert on it’s own… or serve with some sort of cookie for an added crunch. It was certainly enjoyed on father’s day… My papa emitted little sighs of pleasure (yep… I guess I do take after him) and my brother Louis ate his bowl… and a second helping! Whoot Whoot!
Afterward: I brought some back to Ottawa and shared the fool with some friends… Chloé loved it and see my bff Téana… she gave me 2 thumbs up!