Baked Kiwi and Passion Fruit Cream Cups
Individual baked cream cups with tart kiwi and passion fruit, set in the oven until just trembling. A light, protein-rich dessert that is naturally not spicy.
- Total
- 76 min
- Prep 15 · Cook 31 · Rest 30
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- No rush
- Oven
Instructions
-
Heat the oven to 160°C. Lightly grease 8 ramekins with a little of the cream and set them in a baking dish.
~5 min
-
Peel the kiwi and cut into 1 cm pieces. Halve the passion fruit and scoop the pulp into a small bowl.
~6 min
-
Whisk the egg whites with a pinch of salt until frothy, then add the sugar in three additions and whisk to a soft, glossy meringue that holds a gentle peak.
~6 min
Whisking sugar in gradually builds a stable foam; soft peaks keep the cream cups light rather than dry or rubbery.
Whisking Whisk steadily and add sugar slowly; stop at soft, glossy peaks that droop slightly. Over-whisking gives a dry, grainy foam that folds poorly.
-
Fold the cream into the meringue in two additions until just combined, then fold in the kiwi pieces and passion fruit pulp. Divide the mixture evenly among the ramekins.
~4 min
Folding gently preserves the air in the meringue, which is what makes the baked cups rise light instead of dense.
Passion fruit pulp adds tartness that balances the sweet meringue; taste one kiwi first and use the tarter ones if your fruit is very ripe.
Folding Use a spatula, cut down the middle and lift over gently, rotating the bowl. Stop as soon as streaks disappear; vigorous stirring deflates the foam.
-
Pour hot water into the baking dish to come halfway up the ramekins. Bake until the tops are set and barely wobble in the centre, 22 to 25 minutes.
~25 min
The water bath surrounds the ramekins with gentle, even heat so the egg whites set into a soft custard without curdling or cracking.
A water bath keeps the oven gentle so the egg whites set into a soft custard instead of puffing and cracking.
-
Remove the ramekins from the water bath and let them cool at room temperature until set, about 30 minutes. Serve at room temperature or chilled.
~30 min
Cooling slowly lets the structure finish setting; moving them hot can make the centres collapse or weep.