This chilled cream-based dessert is traditionally served with ripe red fruits like raspberries, strawberries, or sweet cherries. We give it an exotic twist with passion fruit sauce and crushed pistachios.
This dessert has no flour, these custards are 100% gluten free--but still plenty indulgent.
BAKING TOOL HACKS
Not sure what to cook these desserts in? Any heatproof cups for coffee or tea work perfectly.
These can be made a few days in advance, kept covered in the fridge, and unmolded before garnishing and serving.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, set out eight 6-oz ramekins or oven-safe coffee or tea cups.
In a very small saucepan sprinkle gelatin packet over 2 tablespoons water and let stand about 1 minute to disintegrate. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat (1 to 2 minutes).
In a medium saucepan, bring cream, half and half, and sugar just to a boil over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide mixture between ramekins and cool to room temperature. Chill, covered, at least 4 hours or overnight.
In a small saucepan, bring passion fruit juice to a boil, reducing it to a thick syrupy consistency by cooking it for 8-10 minutes. Remove from heat and let cool.
Using a cutting board and small knife, chop pistachios as desired for garnish. You can create pistachio “dust” by chopping finely, or use small chunks.
To serve, dip bottom of ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with passion fruit sauce and crushed pistachio crumbs.